Tired of the same old chicken soup? Get ready to fall in love with this unbelievably creamy and vibrant Avocado Chicken Soup! Made effortlessly in the Instant Pot, this recipe combines tender chicken, rich avocado, and a hint of spice into a nourishing, low-carb meal that feels both comforting and refreshingly modern. It’s the perfect way to enjoy a healthy, satisfying dinner that’s on the table in just 35 minutes.
Ingredients
• Total Time: 35 MIN | Serves: 4
• For the Soup
• 2 lbs / 900g chicken breast, chopped into bite-sized pieces
• 1 large ripe avocado, cut into chunks
• 2 tbsp / 30 ml freshly squeezed lemon juice
• 1 tbsp / 15 ml oil
• 1 small tomato, chopped
• 2 garlic cloves, crushed
• 1 small leek, chopped
• 1 cup / 240 ml unsweetened almond milk
• 5 cups / 1.2 L chicken stock
• Spices
• 1 tsp / 5g salt
• ½ tsp / 2.5g freshly ground white pepper
• ¼ tsp / 1.25g chili powder
Instructions
1. Directions
2. Prepare the chicken and avocado. Rinse the chicken and pat dry, then cut into bite-sized pieces. In a separate small bowl, mash the avocado flesh with a fork and stir in the lemon juice to prevent browning. Set both aside.
3. Sauté the aromatics. Set your Instant Pot to the ‘’Sauté’’ function. Add the oil, and once it’s warm, add the crushed garlic and chopped leeks. Cook for 3-4 minutes, stirring occasionally, until the leeks have softened.
4. Brown the chicken. Add the chopped chicken to the pot and continue to sauté for 5-6 minutes, until it’s lightly browned on all sides.
5. Combine and season. Stir in the chopped tomatoes and the mashed avocado mixture. Season with salt, white pepper, and chili powder, then pour in the chicken stock and stir everything together well.
6. Pressure cook. Secure the Instant Pot lid and set the steam release handle to the ‘’Sealing’’ position. Select the ‘’Manual’’ or ‘’Pressure Cook’’ button and set the timer for 20 minutes on high pressure.
7. Finish and serve. Once the cooking time is complete, allow the pressure to release naturally. Carefully open the lid, stir in the almond milk until combined, and serve immediately. Garnish with fresh celery leaves if desired.
Nutritional Information
• Per Serving: Calories 435 | Total Fats 20.6g | Net Carbs: 6g | Protein: 50.8g | Fiber: 4.4g
Pro Tips
• for Success
• For the creamiest texture, use a very ripe avocado that yields easily to gentle pressure. This ensures it will mash smoothly and incorporate beautifully into the soup.
• Brighten the flavor by stirring in a handful of fresh chopped cilantro and a squeeze of lime juice just before serving.
• To prevent browning, store leftovers in an airtight container with plastic wrap pressed directly onto the surface of the soup. Reheat gently on the stovetop, avoiding the microwave.
• Elevate your soup with toppings! Crumbled tortilla strips, a dollop of sour cream, or some shredded Monterey Jack cheese add fantastic texture and flavor.
FAQ
Q: Will the avocado make my soup turn brown
A: This recipe uses fresh lemon juice mixed with the avocado, which helps prevent it from browning. For best results with leftovers, press plastic wrap directly onto the surface of the soup in an airtight container to minimize air exposure and keep it vibrant.
Q: Is this avocado chicken soup keto-friendly
A: Yes, this soup is an excellent keto-friendly meal. Each serving contains only 6g of net carbs, along with high protein and healthy fats from the chicken and avocado, making it a perfect fit for a low-carb or ketogenic diet.
Q: How do I get the creamiest texture for this soup
A: The key to a super creamy soup is using a very ripe avocado. A ripe avocado will yield to gentle pressure and mash easily into a smooth paste, which then incorporates seamlessly into the soup base for a rich, velvety texture.
Q: Can I make this soup on the stovetop instead of an Instant Pot
A: While this recipe is optimized for the Instant Pot, you can adapt it for the stovetop. Sauté the aromatics and chicken in a large pot, add the remaining ingredients (except almond milk), and simmer for 20-25 minutes until the chicken is cooked through. Stir in the almond milk just before serving.
