Hass Avocado Tortilla Soup
Dive into a bowl of comforting Hass Avocado Tortilla Soup, a vibrant and flavor-packed take on a classic Mexican favorite! This recipe features a velvety, spiced tomato base infused with smoky paprika, chili powder, and cumin, blended to perfection with creamy Hass avocados and a splash of zesty lime juice. Topped with crispy homemade tortilla strips, diced avocado, fresh cilantro, and optional garnishes like sour cream or cheese, every spoonful offers a delightful balance of textures and flavors. Perfect for weeknight dinners or casual gatherings, this hearty soup comes together in under 45 minutes for a crowd-pleasing meal that’s as nourishing as it is delicious. Indulge in this avocado-forward twist on tortilla soup and savor the warming, wholesome ingredients in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 1 medium jalapeño (seeded and diced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 15 ounces fire-roasted tomatoes (canned, with juice)
- 4 cups vegetable broth
- 2 large Hass avocados
- 2 tablespoons fresh lime juice
- 4 pieces corn tortillas (cut into thin strips)
- 0.5 cup vegetable oil (for frying tortillas)
- 0.25 cup fresh cilantro (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream (optional, for topping)
- 0.5 cup shredded cheese (optional, for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and cook until softened, about 5 minutes.
Stir in the minced garlic and diced jalapeño. Cook for 1-2 minutes or until fragrant.
Add the cumin, chili powder, and smoked paprika, stirring to coat the vegetables in the spices.
Pour in the fire-roasted tomatoes and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
While the soup simmers, prepare the tortilla strips. Heat the vegetable oil in a skillet over medium-high heat.
Once the oil is hot, carefully fry the tortilla strips in batches, cooking until golden and crispy. Remove and drain on a paper towel-lined plate. Set aside.
Once the soup has simmered, remove it from the heat. Carefully use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
Halve the Hass avocados, remove the pits, and scoop out the flesh. Dice one avocado and set aside for garnish. Mash the remaining avocado and stir it into the soup along with the lime juice, salt, and black pepper.
Taste and adjust seasoning as needed.
Ladle the soup into bowls. Top each bowl with crispy tortilla strips, diced avocado, chopped cilantro, and any optional toppings like sour cream or shredded cheese.
Serve warm and enjoy!
Nutrition Facts
Calories |
3199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.3 g | 329% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5928 mg | 258% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 43.2 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 968 mg | 74% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5249 mg | 112% | |
*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.
