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!
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!