Keto Chicken Avocado Soup
A keto vegan soup that’s thick, flavorful, and loaded with avocado deliciousness — minus the bird, but packed with bold personality.
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 zucchini chopped
- 1 avocado peeled and cubed
- 1 cup canned coconut milk
- 2 cups vegetable broth
- ½ tsp cumin
- ½ tsp chili powder
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Heat olive oil in a pot over medium heat.
- Add diced onion and minced garlic. Sauté until your kitchen smells expensive.
- Toss in chopped zucchini. Cook for 5 minutes until tender-ish.
- Add vegetable broth, cumin, chili powder, and salt. Stir and simmer 10 minutes.
- Add avocado and coconut milk. Stir gently like you’re stirring your emotional baggage.
- Blend until smooth — creamy, not chunky.
- Squeeze in lime juice. Stir it in like your life depends on it.
- Taste test. Adjust salt and sass accordingly.
- Garnish with cilantro if you're feeling fancy.
- Serve warm and pretend you're a lifestyle influencer.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 22%
- Vitamin K: 28%
- Folate: 17%
- Potassium: 14%
- Magnesium: 11%
💁♀️ Notes & Tips
- Use ripe avocado only — hard ones are for guac emergencies, not this.
- Add jalapeños if you want drama in your bowl.
- Keep the soup chunky if you’re anti-blender and pro-texture.
- Want extra creaminess? Add a second avocado and don’t apologize.
- Leftovers keep in the fridge for 2–3 days — if you don’t “accidentally” eat it all first.