Chicken Tortilla Avocado Soup
Warm up with a hearty bowl of Chicken Tortilla Avocado Soup, a vibrant and flavor-packed dish that brings Tex-Mex comfort right to your table. Made with tender shredded chicken, black beans, sweet corn, and a spicy kick from diced tomatoes with green chilies, this soup is a celebration of bold, satisfying flavors. Fresh cilantro and a squeeze of lime juice add zesty freshness, while creamy avocado and crispy homemade tortilla strips provide the perfect texture contrast. Ready in just 45 minutes, this one-pot wonder is perfect for busy weeknights or cozy gatherings. Customize with toppings like shredded cheddar and sour cream for an irresistible meal that will have everyone going back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 chicken breasts
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes with green chilies (Rotel, undrained)
- 1 15-ounce can black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 ripe avocado, diced
- 6 corn tortillas, sliced into thin strips
- 0.25 cup vegetable oil (for frying tortilla strips)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
Instructions
Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté until softened, about 3-4 minutes. Stir in the garlic and cook for an additional minute until fragrant.
Place the chicken breasts into the pot. Add chicken broth, diced tomatoes with green chilies, black beans, corn kernels, cumin, chili powder, paprika, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 20 minutes, or until the chicken is fully cooked.
While the soup is simmering, prepare the tortilla strips. Heat the vegetable oil in a skillet over medium heat. Once hot, fry the tortilla strips in small batches until they are golden and crispy. Remove and drain them on a paper towel-lined plate. Set aside.
Once the chicken is cooked through, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the chopped cilantro and lime juice. Taste the soup and adjust the seasoning if necessary.
To serve, ladle soup into bowls. Top with diced avocado, crispy tortilla strips, shredded cheddar cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 6.8 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
