Tortilla Soup with Chicken and Avocado
Bursting with bold Mexican-inspired flavors, this tortilla soup with chicken and avocado is a comforting, soul-warming dish that's perfect for any occasion. Made with tender shredded chicken, fire-roasted tomatoes, and a fragrant blend of cumin, chili powder, and fresh jalapeño, this soup is rich and satisfying while still feeling light. Crispy homemade tortilla strips add a delightful crunch, while fresh avocado and cilantro brighten each bite. Customize your bowl with optional toppings like sour cream, shredded cheddar, and a squeeze of lime for a zesty finish. Ready in just 45 minutes, this one-pot wonder is a must-try for anyone craving a hearty, flavorful meal that's easy to prepare. Perfect for family dinners or meal prep, this recipe is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 14 ounces diced tomatoes (canned) with their juices
- 6 cups chicken broth, low-sodium
- 2 cups chicken breast, cooked and shredded
- 6 corn tortillas, cut into strips
- 0.5 cup vegetable oil (for frying tortilla strips)
- 1 large avocado, diced
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, or until it becomes translucent.
Stir in the garlic and jalapeño, and cook for an additional 1–2 minutes until fragrant.
Add the ground cumin and chili powder, and stir to coat the onions and garlic in the spices.
Pour in the diced tomatoes and their juices, followed by the chicken broth. Bring the mixture to a gentle boil.
Lower the heat to a simmer and add the shredded chicken. Cook for 10–15 minutes, allowing the flavors to meld together.
While the soup is simmering, prepare the tortilla strips. Heat the vegetable oil in a skillet over medium-high heat. Once hot, fry the tortilla strips in batches until golden and crisp. Remove from the oil and place on paper towels to drain. Sprinkle with a pinch of salt while still warm.
Season the soup with salt and black pepper, adjusting to taste.
To serve, ladle the soup into bowls and top each portion with a handful of crispy tortilla strips, diced avocado, and chopped cilantro.
Optional: Garnish with shredded cheddar cheese, a dollop of sour cream, and lime wedges for squeezing over the soup.
Nutrition Facts
Calories |
4117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.2 g | 343% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 5195 mg | 226% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 31.7 g | ||
| Protein | 222.5 g | 445% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1482 mg | 114% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4329 mg | 92% | |
*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.
