The Low Carb Chili Chicken Avocado Soup

The Low Carb Chili Chicken Avocado Soup

This is a gloriously delicious soup, perfect for making in a large batch and warming up for lunch or as a small protein packed supper in the evening. The added avocado is richly flavored and combined with the chicken and spring onions adds a creaminess to the dish.

Serves 6


2.5 pints of chicken stock

1/2 fresh chilli, seeded

3 skinless chicken breasts

1 large avocado, pitted and cut into small chunks

4 spring onions, finely sliced

400g chickpeas, drained

Sea salt and black pepper


Pour chicken stock into a large pan and add the chili. Bring to the boil. Add the chicken breasts, lower the temperature and then simmer for 10-15 minutes or until the chicken is cooked.

Lift the chicken breasts out of the pan with a slotted spoon, and turn off the heat. Using two forks shred the chicken into small pieces and leave to one side.

Pour the chicken stock & chili into a blended and mix until smooth (take care as stock is hot – complete in batches if need be).

The Low Carb Chilli Chicken Avocado Soup My Gym

Return the mixture to the pan, add the avocado, chickpeas and sliced spring onions.

Add the shredded chicken to the pan, heat gently and season to taste. When heated through, remove and spoon into bowls and serve.

The chili gives this a lovely kick and the chickpeas give it a further protein punch while still being low in fat and carbohydrates. If you’re not that keen on chili then why not add coriander instead.

A nice eat lean and clean soup.

Checkout or other great recipes for egg muffins and protein pancakes.


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The Founder of MyGym, Adam is a keen runner having completed various half marathons, the Brighton Marathon and is currently training for the Berlin Marathon in aid of Macmillan.

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