A Natural Approach to Better Health

Chicken Avocado Lime Soup (Keto/HFLC/Paleo)

Chicken Avocado Lime Soup (Keto/HFLC/Paleo) Recipe from That Vibrant Life
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Chicken Avocado Lime Soup (Keto/HFLC/Paleo)

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  • Author: Jessica Parker


‘Tis the season of SOUP! I just LOVE a good soup during the Fall/Winter seasons. Having a delicious soup cooking on the stove or in the crockpot just makes me feel cozy <3 Plus, it’s easy and you can easily have enough for days {easy to freeze for later too!}. Of course, with the shift in seasons we also tend to have a shift in immune systems. This is a definite health bonus to eating soups. Not only can you stock your body up on antioxidants and all the micronutrients it needs to ward off whatever “ick” is going around at the time… if you use a high quality, organic bone broth: the benefits you will gain grow exponentially! {For more on the awesomeness of bone broth check out this article by Dr. Axe} This soup I’m sharing today is SUPER easy to make and I love that it’s filling and yet light at the same time. Plus, cilantro & lime are two of my favs! Both Paleo & keto friendly: you can opt to use tortilla chips and cheese and/or sour cream as toppings if you so choose. *ALSO: there are jalapeños in this recipe. I actually love my food a little more than medium spicy and this soup was NOT spicy at all because I cleaned out the seeds. So, if you are not a spicy hot fan…don’t let the jalapeños scare you off! Just make sure to get the seeds cleaned out and you’ll be good to go.


{recipe adapted from mama miss}


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  • 1 ½ lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 cup chopped green onions (including whites, mince the whites)
  • 2 jalapeños , seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat)
  • 2 cloves garlic , minced
  • 54 oz low-sodium chicken broth {4 -14.5 oz cans. used organic bone broth! You can make your own or buy it}
  • 2 Roma tomatoes , seeded and diced
  • ½ tsp ground cumin
  • Salt and freshly ground black pepper
  • ⅓ cup chopped cilantro
  • 3 tbsp fresh lime juice
  • 3 medium avocados , peeled, cored and diced


  1. In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and sauté until tender, about 2 minutes, adding garlic during last 30 seconds of sautéing.
  2. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts.
  3. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts).
  4. Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup.
  5. Stir in cilantro and lime juice. Add avocados to soup just before serving.
  6. ENJOY!!


  • Serving Size: 1

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