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Creamy Avocado Chicken Soup with Corn and Bell Pepper Recipe

Creamy Avocado Chicken Soup with Corn and Bell Pepper recipe


This is a warm, creamy soup with chicken, avocado, and veggies. It has corn and bell pepper for extra taste. You cook chicken in a pot, add veggies, and then mix in avocado at the end. It's yummy and good for lunch or dinner.


2 ripe avocados
1 kg chicken breasts, boneless skinless
1500 ml chicken broth
1 small bunch cilantro
5 cloves garlic
1 red bell pepper
2 limes
3 large tomatoes
1 large yellow onion
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons olive oil
1 cup frozen corn


Peel and dice the onion. Mince the garlic. Wash and dice the tomatoes. Seed and dice the red bell pepper.
Heat a large pot over medium heat with olive oil. Add the diced onion and bell pepper; cook until tender, about 3-4 minutes.
Add the minced garlic and diced tomatoes to the pot; cook for another 2 minutes.
Slice the chicken breasts into thin fillets and add them to the pot along with the chicken broth, ground cumin, salt, and black pepper.
Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer until the chicken is cooked through, about 20 minutes.
While the chicken cooks, wash and dry the cilantro. Remove the leaves from the stems, discard the stems, and chop the leaves.
Halve and pit the avocados. Scoop out the flesh and cut into medium dice.
Once the chicken is cooked, remove it from the pot and shred or dice it. Return the chicken to the pot.
Stir in the frozen corn and half of the chopped cilantro. Cook for an additional 5 minutes, or until the corn is heated through.
Remove the pot from heat. Squeeze in the juice of 1 lime and stir in the diced avocado.
Serve the soup hot, garnished with the remaining cilantro and lime wedges from the second lime.

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