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Who says soup is just for cold weather?
Even on a hot day, a bowl of spicy soup can really hit the spot.
This quick and easy Spicy Chicken Avocado Soup for Two is inspired by classic Mexican flavors and makes good use of ingredients you may already have in your refrigerator or pantry.
It’s a simple combination of chicken broth, leftover rotisserie chicken, beans, salsa and cumin, finished with fresh avocado and a squeeze of lime.
I first made it with big slices of jalapeño, which turned out to be a little too much heat for me! Since then, I’ve used hot salsa instead. It gives the soup a nice kick without those unexpected bites of fire.
Of course, if extra-spicy is your passion, feel free to add a chopped jalapeño.
A Great Way to Use Leftover Rotisserie Chicken
Rotisserie chicken is one of my best friends in the kitchen.
A few days ago, I bought one and served it for dinner for the two of us. The next day, most of the leftovers went into this soup.
What a time saver!
With the chicken already cooked, this soup comes together in about 15 minutes.
Ingredients You’ll Need
- Chicken broth: Low-sodium broth makes the flavorful base.
- Green onion: Adds a little fresh onion flavor.
- Ground cumin: Gives the soup its warm, earthy seasoning.
- Cooked rotisserie chicken: An easy shortcut that makes this soup especially quick.
- White beans: Add substance and make the soup more satisfying.
- Salsa: Use mild or hot, depending on how spicy you like your soup.
- Avocado: Adds a delicious creamy contrast to the spicy broth.
- Fresh lime: A squeeze of lime brightens everything.
- Cilantro: An optional garnish for a little extra freshness.
How to Make Spicy Chicken Avocado Soup
Step 1: Simmer the broth.
In a medium saucepan, combine the chicken broth, chopped green onion and cumin.
Bring to a gentle simmer over medium-low heat and cook for about 5 minutes.
Step 2: Add the chicken, beans and salsa.
Stir in the shredded rotisserie chicken, white beans and salsa.
Continue cooking until everything is heated through.
Step 3: Add the toppings.
Divide the soup between two bowls.
Top each serving with diced avocado, a lime wedge and a sprig of cilantro, if desired.
Serve hot, with extra lime for squeezing over the soup.
My Tips and Easy Variations
Adjust the heat. Mild salsa makes a gentler soup, while hot salsa adds more kick. For extra heat, add a little chopped jalapeño.
Use whatever beans you have. I’ve made this with black beans, navy beans, and both small and large white beans. They all work well.
Add the avocado just before serving. This keeps it fresh and prevents it from becoming too soft.
Make it ahead. You can prepare the soup in advance and reheat it when you’re ready to eat. Just wait to add the avocado and lime.
Try beans with salsa. While making this soup, I realized that beans tossed with salsa are delicious on their own. It’s a handy idea for a quick bean salad, too.
What to Serve with Chicken Avocado Soup
A few baked corn tortilla chips are delicious alongside the soup or crumbled over the top.
A simple green salad with salsa makes another easy accompaniment.
And because this soup already includes chicken, beans and avocado, it’s satisfying enough to enjoy on its own.
Storing and Freezing Leftovers
This recipe makes just two generous servings, so leftovers aren’t especially likely!
But if you make extra, the soup freezes beautifully. Freeze the broth, chicken and bean mixture without the avocado.
Add fresh avocado, lime and cilantro after reheating.here. I’ve made it with black, navy and small and large white beans, all of which are just fine.
How Many Calories and WW Points?
According to my calculations, each generous 1-1/2 cups serving has just 154 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)
If you’ve made this Spicy Chicken Avocado Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Spicy Chicken Avocado Soup for Two
Ingredients
- 2-1/2 cups low-sodium chicken broth
- 1 green onion, chopped
- 1/2 teaspoon ground cumin
- 1 cup cooked rotisserie chicken breast, skin removed and shredded
- 1/2 cup cooked white beans
- 2 tablespoons salsa (mild or hot, depending on your taste)
- 1/4 large avocado, cut into small cubes
- 2 lime wedges
- Cilantro sprigs (optional garnish)
Instructions
- Heat the broth, green onion and cumin in a medium pot over medium-low heat.
- Let broth simmer for 5 minutes, then stir in the chicken, white beans and salsa and cook until heated through.
- Serve in bowls topped with cubed avocado, lime wedge and a sprig of cilantro (if using).
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) The soup can be made ahead and kept in the pot. Add the avocados just before serving to keep them from becoming too soft and mushy. Any kind of canned beans work here. I’ve made it with black, navy and small and large white beans, all of which are just fine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Chicken and Southwestern Soup Recipes
- Quick Chicken Salsa White Bean Soup – Another easy soup made with chicken, beans and salsa.
- Slow Cooker Chicken Tortilla Black Bean Soup – A hearty family favorite.
- Southwestern Slow Cooker Chicken Soup – A simple, flavorful slow cooker option.
- Easy Taco Soup – Make it on the stovetop or in your slow cooker.
- Southwest Ground Turkey Vegetable Soup – Another satisfying, vegetable-packed soup.
- More Easy Cooking for Two Recipes – Simple meals sized for smaller households.
