Chicken Tortilla Soup with Avocado
Warm, comforting, and bursting with bold, zesty flavors, this Chicken Tortilla Soup with Avocado is a must-try recipe that transforms simple ingredients into a Mexican-inspired masterpiece. Tender shredded chicken simmers in a richly seasoned broth infused with garlic, jalapeño, cumin, and chili powder, alongside hearty black beans, sweet corn, and tangy diced tomatoes with green chilies. Each bowl is topped with creamy diced avocado, crispy homemade tortilla strips, fresh cilantro, and a squeeze of lime for a vibrant finish. Perfect for chilly evenings, this one-pot wonder is easy to make in under an hour and customizable with toppings like shredded cheddar and sour cream. Whether you’re cooking for the family or craving a flavorful dish to meal prep, this comforting chicken tortilla soup delivers a delicious balance of spice and freshness in every bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 2 pieces chicken breasts, boneless and skinless
- 6 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes with green chilies
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 5 corn tortillas
- 0.25 cup vegetable oil, for frying
- 1 large avocado, diced
- 1 lime, cut into wedges
- 0.25 cup fresh cilantro, chopped
- 0.5 cup shredded cheddar cheese (optional)
- 0.25 cup sour cream (optional)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño. Sauté for 3-4 minutes or until the onions are translucent and fragrant.
Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes or until the chicken is cooked through.
Remove the chicken breasts from the pot and set them aside to cool slightly. Shred the chicken using two forks.
Add the diced tomatoes with green chilies, black beans, corn kernels, cumin, chili powder, paprika, salt, and black pepper to the pot. Stir to combine.
Return the shredded chicken to the pot and let the soup simmer for another 10-15 minutes to allow the flavors to meld together.
While the soup simmers, prepare the tortilla strips. Cut the corn tortillas into thin strips. Heat the vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, about 2-3 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and top with diced avocado, crispy tortilla strips, chopped cilantro, and a squeeze of lime. Serve with shredded cheddar cheese and sour cream if desired.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 5.5 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1024 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.
