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The best avocado chicken tomatillo soup ever

March 1, 2019
chicken tomatillo avocado soup

I am not much of a recipe creator. Not because I’m not a decent cook, but I just don’t have the patience or time to try things that aren’t proven. Mostly I start with a recipe but take the liberty to customize it to my liking, so I can’t really take the credit. But now and then I come up with something that’s different enough from whatever recipe inspired it that I can call it my own.

Enter this healthy chicken, tomatillo and avocado soup that I’ve been making for several years now. This is a creamy, savory, incredibly filling low carb soup that’s high in protein and healthy plant-based fats. This is one of my favorite healthy soups and there are plenty of ways to prepare it depending on how much time and effort you want to take!

This version is the easiest since it’s a crockpot soup recipe, so you can throw most of the ingredients in the slow cooker in the morning, and then add the creamy avocado mixture when you get home, and it’s ready to go!

Chicken Tomatillo Avocado Soup

Servings: 8

chicken tomatillo avocado soup


  • 1 onion
  • 2 celery stalks
  • 1 green bell pepper
  • 1 poblano pepper
  • 2 11 oz cans tomatillos
  • 2 - 3 lbs boneless chicken breast/thighs
  • 1 t garlic powder
  • 1/2 t cayenne
  • Salt and Pepper to taste
  • 32 oz chicken broth
  • 3 avocados
  • 1 can full fat coconut milk (do not use a carton of coconut beverage. Not the same!)
  • 1 jalapeno (keep or remove seeds depending how how you want the soup)
  • 2 - 3 limes, juiced
  • 1 bunch of cilantro - as much as you like or none at all. I know cilantro can be a divisive topic!


  1. Season the chicken and lay it in the bottom of the slow cooker.
  2. Add the chopped onions, celery, garlic, green and poblano peppers, tomatillos and broth over the chicken.
  3. Cook on low for 5 - 6 hours.
  4. Shred the chicken with two forks when it's done.
  5. In a blender, mix avocados, coconut milk, jalapeno, lime juice and cilantro. Pour into soup and mix well.
  6. Optional toppings: bacon pieces, sour cream, hot sauce, crispy fried chickpeas

Alternative preparations involve just boiling the soup base in a stockpot while cooking the chicken separately via boiling, or roasting, or bringing home a rotisserie chicken. Before adding the chicken to the soup, use an immersion blender to puree the soup veggies and the creamy avocado mixture together. This makes a smooth, thick and creamy soup, and is also a way to sneak veggies into picky eater’s mouths when they like to avoid every individual vegetable in their bowl!

Let me know if you make this and how you liked it in the comments!

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