Save This Avocado Chicken Tortilla Soup has become my stand-by dinner when the weather turns cool and I crave something with a lively kick. The broth is bold and tomatoey, the chicken is satisfyingly tender, and I love the contrast of creamy avocado with crispy tortilla strips. It is comforting with a touch of brightness in every spoonful.
One cold evening, I made this soup after a hectic day and watched everyone go back for seconds. When I add the tortilla strips fresh from the skillet, my kids always race to sprinkle them on top first.
Ingredients
- Chicken breasts: Choose plump fresh chicken breasts for best texture and flavor They are the protein backbone and cook tender as they simmer in the broth
- Avocado: Find a gently soft avocado with dark green skin A ripe avocado imparts creaminess and balances the spicy broth
- Onion: A medium yellow or white onion adds essential sweetness chop it finely for an even flavor base
- Garlic: Use large cloves and mince them just before cooking for maximum aroma
- Red bell pepper: Pick a firm pepper with glossy skin The sweet crunch lifts the flavor and color
- Jalapeño pepper: Optional but a fresh jalapeño brings lively heat deseed for less spice
- Canned diced tomatoes: Choose ones with no extra seasonings High quality tomatoes enrich the broth’s body
- Corn kernels: Frozen or canned both work Look for kernels that retain their pop for a subtle sweetness
- Lime: Cut into wedges for garnish Use a heavy lime that feels juicy and adds tang at the end
- Fresh cilantro: Select vibrant green cilantro with perky leaves for lively flavor and garnish
- Chicken broth: Pick a low sodium broth so you can control seasoning Homemade stock makes it richer
- Olive oil: Go for cold pressed olive oil to sauté vegetables and boost roundness
- Ground cumin: Seek freshly ground cumin for earthy warmth
- Chili powder: Try a blend without extra sugar Pure chili powder gives the right depth
- Smoked paprika: This adds subtle smokiness opt for Spanish smoked paprika for best character
- Salt: Use kosher salt for even seasoning adjust at the end as needed
- Black pepper: Freshly cracked black pepper brings gentle heat
- Corn tortillas: Get pliable fresh tortillas with a sweet corn aroma Those fry up extra crunchy for strips
- Vegetable oil: Use a neutral oil for frying tortillas Canola or grapeseed do well
- Shredded cheddar or Monterey Jack cheese: Both melt wonderfully Choose full fat for best mouthfeel
- Sour cream: Adds cool tang as a finishing touch Pick the thickest version for creaminess
- Extra cilantro: For those who love bold herbal notes
Instructions
- Prep the Veggies:
- Dice onion bell pepper avocado and jalapeño You want small even pieces for fast cooking and balanced flavor Keep avocado aside to add later so it stays creamy
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat Add onion and bell pepper Sauté for four minutes until onions are translucent and peppers smell sweet Stir in garlic and jalapeño Cook for a minute to bloom flavors
- Bloom the Spices:
- Sprinkle in cumin chili powder smoked paprika salt and black pepper Stir the mixture for thirty seconds The spices need gentle heating to release their oils do not rush this step
- Build the Broth:
- Tip in canned tomatoes with their juice and corn Add chicken broth slowly stirring well Bring to a gentle simmer You should smell the spices mingling with tomatoes
- Poach the Chicken:
- Nestle chicken breasts in the broth Cover and let simmer gently for fifteen to eighteen minutes Chicken should turn opaque and firm Check with a thermometer for safety
- Shred the Chicken:
- Remove chicken breasts using tongs Place on a cutting board Shred with two forks until strands form Return all shredded chicken to the pot and gently stir Simmer for five extra minutes Tasting now for salt and adjusting is essential
- Make Crunchy Tortilla Strips:
- Cut corn tortillas into thin strips Heat vegetable oil in a skillet over medium high temperature Working in batches fry strips until golden and crisp about two minutes Then transfer to paper towels and let cool If baking toss strips with oil and spread on a tray Bake at three hundred fifty°F for ten to twelve minutes turning once for even crispness
- Finish the Soup and Serve:
- Ladle hot soup into bowls Top each bowl with diced avocado a handful of tortilla strips shredded cheese sour cream fresh cilantro and a squeeze of lime Eat while toppings are crisp
Save I always look forward to slicing fresh avocado at the end That tender creaminess cools the heat of the soup and my youngest always claims the first scoop It reminds me of cozy Sunday dinners and the laughter that follows
Storage Tips
Let the soup cool completely before refrigerating Store in an airtight container for up to four days The flavors only get better with time You can keep fried tortilla strips in a sealed bag separately so they stay crisp Avocado is best added fresh at serving
Ingredient Substitutions
Swap chicken breasts for thighs if you want richer flavor or use rotisserie chicken for speed For vegetarian soup just skip the chicken and broth Replace with vegetable broth and black beans Earthy pinto beans also fit well If jalapeño is too spicy try mild green chile
Serving Suggestions
Pile on plenty of fresh cilantro a dollop of sour cream and lots of crispy tortilla strips Serve alongside a simple green salad or Mexican style rice A sprinkle of Monterey Jack ups the comfort Pickled red onions or sliced radish on top give a pleasing crunch and zip
Cultural Context
Tortilla soup has deep Mexican roots blending indigenous corn and local chiles Avocado is a beloved staple in Mexican kitchens and adds legacy as well as texture The tradition of topping soup with fried tortillas dates back to ranch kitchens seeking hearty meals after long days
Seasonal Adaptations
In summer toss in fresh corn sliced right off the cob For winter make it bulkier by adding fire roasted tomatoes Roasted sweet potato cubes blend in beautifully as well Add diced zucchini or squash for extra nutrients when in season
Save This soup brings both comfort and freshness in every bowl Add the avocado just before serving for the perfect creamy finish
Recipe Questions
- → How should I prep the chicken for best flavor?
Simmer chicken breasts in the broth until just cooked, then shred for tender, juicy pieces that soak up the soup's flavors.
- → Can I make this vegetarian?
Simply omit the chicken, use vegetable broth, and add black beans to maintain hearty texture and protein.
- → Are baked or fried tortilla strips better?
Baked strips are lighter and crisp, while fried have extra crunch. Choose based on your preference for flavor and texture.
- → What toppings work well?
Top with diced avocado, cheese, sour cream, extra cilantro, or a wedge of lime. Sliced radishes add fresh crunch, too.
- → Is this dish spicy?
It has mild heat from jalapeño, but you can increase or omit it to suit your spice preference.
- → Can I prepare the soup in advance?
Yes, store the base in the fridge for up to 3 days. Add avocado and tortilla strips just before serving for best texture.