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Keto Chicken Avocado Soup

Updated: May 19

This delicious keto-friendly soup will add some zest to dinner. The combination of lime, cilantro, and cumin adds a familiar base for the shredded chicken and creamy avocado broth. Garnish with sour cream and a bit of Mexican shredded cheese.

Keto Chicken Avocado Soup


  • 1 lb cooked, boneless, skinless chicken thighs, chopped into pieces or shredded

  • 1 + 8 Tbsp butter

  • 1 cup chopped green onions

  • 1 jalapeño, finely chopped (seeds and veins removed unless you want it spicy)

  • 2 cloves garlic, minced

  • 32 oz carton chicken broth

  • 1 tsp ground cumin

  • 1/2 tsp salt or to taste

  • 1/3 cup chopped cilantro

  • 3 Tbsp fresh lime juice

  • 2 large avocados, pits removed


  1. Heat 1 Tbsp butter in a large sauce pot over medium heat.

  2. Add the onions, jalapeño, and garlic.

  3. Sauté for about 2 minutes or until the onion has started to soften.

  4. Add remaining butter and melt.

  5. Add in the chicken, cumin, and about 1/2 of the chicken broth.

  6. In a blender or food processor, puree the cilantro and 2 avocados with a portion of the broth until creamy. Add the rest of the broth and pulse a few times to combine.

  7. Add the avocado broth into the pot and cook over medium heat until hot.

  8. Stir in the lime juice and serve.

  9. Garnish with cheese, sour cream, etc.

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