Photo of Chicken and Vegetable Soup with Avocado by WW

Chicken and Vegetable Soup with Avocado

Points® value
Total Time
45 min
15 min
30 min
This steaming meal-in-a-bowl is spiced with fresh jalapeño and chili powder. Garnished with creamy avocado and vibrant cilantro, it’s worthy of a casual get-together (and the recipe is easily doubled).


Olive oil

4 tsp(s)

Uncooked boneless skinless chicken breast

1 pound(s), cut into 1/2-inch cubes

Table salt

¼ tsp(s), or to taste

Black pepper

¼ tsp(s)


1 medium, chopped

Bell pepper

1 item(s), medium, small size, red variety, chopped

Jalapeño pepper

1 medium, minced (remove seeds for a milder soup)


2 clove(s), large, minced

Chili powder

1 tbsp(s)

Ground cumin

2 tsp(s)

Chicken broth

29 oz, 2 (14 1/2-ounce) cans

Canned diced tomatoes

14½ oz, 1 can, drained

Frozen corn

1½ cup(s), or fresh

Fresh lime juice

1 tbsp(s)


½ medium, pitted, peeled, and diced


½ cup(s), chopped fresh


  1. Heat 2 teaspoons oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add half of chicken to pot and cook, stirring often, until lightly browned and cooked through, about 3 minutes. Transfer to plate. Repeat with remaining chicken.
  2. Add remaining 2 teaspoons oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 5 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth and tomatoes. Cover and bring to boil.
  3. Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in corn and chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice. Season to taste with additional salt, if desired.
  4. Ladle soup evenly into 4 bowls. Top evenly with avocado and cilantro.
  5. Serving size: (1 3/4 cups soup and 2 slices avocado)