Quick Chicken and Avocado Soup

The simplest soup you’ll ever make - but filled with all the nutrients for a metabolically friendly meal!



  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 tsp smoked paprika
  • 1 tsp red pepper flakes
  • 4 cups chicken bone broth
  • 1 can diced tomatoes, drained
  • 2-3 carrots, peeled and diced
  • 2-3 stalks of celery, diced
  • 1-2 cups pre-cooked chicken, shredded
  • 1 large avocado, diced
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)


  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic and sauté for 5 minutes until the onion is soft.
  2. Add the cumin, oregano, paprika, and red pepper flakes to the pot and sauté for 1-2 minutes until fragrant.
  3. Pour in the chicken broth and diced tomatoes, then bring the soup to a simmer.
  4. Add the pre-cooked shredded chicken to the soup and simmer for 10-15 minutes until heated through.
  5. Remove the soup from the heat and stir in the diced avocado. Season with salt and pepper to taste.
  6. Serve the soup hot, garnished with fresh cilantro if desired.


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