The broth cooks all day with the avocado added before serving in this easy slow cooker soup recipe.
This soup recipe has been on my IG page for months now. I have been waiting for the chance to share it here on the blog. Even though it’s 60 degrees here in Los Angeles, a lot of my friends and family back East are currently being buried in snow. This post is dedicated to you all. I’m thinking about you as I wear a t-shirt and flip-flops. I’m just kidding, it’s not that warm. My husband brought home 6 extra large hass avocados from a local farmer’s market. That’s another reason I made this. I wanted to use the avocados before they go bad. If you’re snowed in, you still might have all the ingredients for this soup. For the protein you can chicken breasts, legs, thighs, pork, tofu, etc. This time I used chicken thighs. It doesn’t look like much going in but it’s packed with flavor.
One piece of feedback I received was that this needed more salt. I won’t add more salt. I’ll explain my hatred of salt in another post but the point is, if you find this a little on the bland side it probably just needs more salt. Once everything is done cooking, you add the avocado.
I’m horrible at cutting avocados can you tell? There’s a story behind that of course that involves me almost cut my hand off pitting an avocado. I’ll tell that another time. Cilantro, tomatoes, onions, cumin, lime juice…
- 1 lb chicken breast
- 2 avocados, sliced
- 64 oz low-sodium chicken broth
- 3 green onion stalks
- 1 tomato, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- ¼ tsp cumin
- 1½ tsp salt
- 1 tsp pepper
- 1 tbsp lime juice
- Handful cilantro
- Lime wedges for garnish
- Add all ingredients EXCEPT avocados in slow cooker.
- Cook low 6-8 hours.
- Once done cooking, shred chicken.
- To serve: add avocado to bowl and ladle in the soup. Garnish with cilantro & lime wedge