Chicken and avocado soup


Serves 4-6


2 avocados, pitted and chopped

2 tbsp lemon or lime juice

2 tbsp olive oil

2 garlic cloves, crushed

1 onion, chopped

1 jalapeño pepper, deseeded and finely chopped

750ml chicken stock

120ml light cream

Salt and black pepper

400g chicken fillets, cut into strips


To serve:

Coriander, chopped (optional)

Sour cream

BLT ciabattas


  • In a small bowl, combine the avocado and lemon/lime juice and stir to coat the avocado in the juice. Set aside.
  • In a large pan, heat the olive oil over a medium heat. Add the garlic, onion and jalapeño and cook for 4-5 minutes until softened but not browned.
  • Add 500ml of the stock and bring to a boil. Reduce the heat, add the chicken pieces and simmer for 8-10 minutes. Remove from heat and let cool slightly.
  • In the bowl of a food processor, combine the avocado and lemon/lime juice mixture, the remaining chicken stock and the cream. Whizz until smooth.
  • Add the puree into the pan with the chicken and vegetable mixture and stir to combine.
  • Season with salt and black pepper. Finish with a dollop of sour cream and some chopped fresh coriander. Serve with the BLT.


Per serving:
379 kcals, 29.3g fat (8.8g saturated), 9.2g carbs, 1.7g sugars, 21.7g protein, 5g fibre, 0.501g sodium


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