Chicken & Avocado Chili

  • Date November 11, 2014
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With a small variation to a favorite recipe, I recently turned my favorite recipe from last year into a chili. One of my favorite soups is the Mexican Chicken Avocado Soup. For some reason, fresh avocado in a soup makes this not only delicious but a great meal. Having made this recipe so many times in the last year, I decided to spice it up a bit and see if I could turn it into more of a chili with some simple changes to the recipe. Enjoy!

This recipe is around 900 calories for a batch (not including the avocado). It made 3 giant portions for me and my husband. If you don't have endless appetite like my running body does then you might turn this recipe into 5-6 portions. Don't forget you can freeze the "base soup" and then pull out of the freezer on a cold winter night and all you need is a nice avocado and you have a gourmet meal.


  • 2-3 chicken breasts
  • 1 carton low sodium chicken broth
  • 1 can diced tomatoes (low sodium)
  • 1/2 cup dry chili bean mix
  • 1 sweet onion, diced
  • 2-3 tbls rushed garlic
  • Chili powder, choose your spice level
  • Cayenne Pepper, choose your spice level
  • Lime juice, fresh or bottles, 1-2 tbls
  • Avocado, topping
  • Cilantro, topping


Fry the garlic in a medium hot fry pan with some oil. 
Chop up the onion and add to the garlic.
Add in the chicken and fry until cooked.
Then add the chicken broth, tomatoes, spices and the dry beans. Bring to a boil. Cover and let simmer for 1-2 hours until the beans are cooked. 

Serve with fresh avocado and cilantro.  

Husband Friendly Version:

I didn't get a photo of the husband friendly version. But if you need to convince someone to eat soup in your house then add in cheese, sour cream, tortilla chips (we fried up some pita's) or some bread. Success all around. Throw in a beer for good measure. 

p.s, someone asked me other day how I freeze my soups. Thanks to a modern kitchen (ie, small freezer), I use freezer bags, and lay them flat to store. 

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