Avocado Chicken Tortilla Soup (Print View)

Chicken, avocado, and crunchy tortilla strips unite in a zesty Mexican-inspired broth for a hearty, warming dish.

# Components:

→ Meats

01 - 2 boneless, skinless chicken breasts (about 14 ounces)

→ Vegetables

02 - 1 ripe avocado, diced
03 - 1 medium onion, chopped
04 - 2 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - 1 jalapeño pepper, seeded and minced (optional)
07 - 14 ounces canned diced tomatoes, with juice
08 - 1 cup frozen or canned corn kernels
09 - 1 lime, cut into wedges
10 - Fresh cilantro, chopped, for garnish

→ Broth & Liquids

11 - 4 cups chicken broth
12 - 1 tablespoon olive oil

→ Spices & Seasonings

13 - 1 teaspoon ground cumin
14 - 1 teaspoon chili powder
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon salt, plus more to taste
17 - 1/4 teaspoon black pepper

→ Tortilla Strips

18 - 4 small corn tortillas, cut into thin strips
19 - 2 tablespoons vegetable oil (for frying or baking)

→ Optional Toppings

20 - 1/2 cup shredded cheddar or Monterey Jack cheese
21 - Sour cream
22 - Extra chopped cilantro

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and bell pepper; sauté for 4 minutes until softened. Stir in garlic and jalapeño; cook for 1 minute.
02 - Add cumin, chili powder, smoked paprika, salt, and black pepper. Stir and cook for 30 seconds until fragrant.
03 - Pour in diced tomatoes with juice, corn, and chicken broth. Bring mixture to a simmer.
04 - Add chicken breasts to the pot. Cover and gently simmer for 15 to 18 minutes until chicken is fully cooked.
05 - Remove chicken from pot and shred with two forks. Return shredded chicken to the soup and simmer for 5 minutes. Taste and adjust seasoning as needed.
06 - Prepare tortilla strips: For frying, heat vegetable oil in a skillet over medium-high heat and fry strips in batches until golden and crisp (about 2 minutes), draining on paper towels. For baking, toss strips with oil, spread on a baking sheet, and bake at 350°F for 10 to 12 minutes, turning once, until crisp.
07 - Ladle soup into bowls. Top with diced avocado, crisp tortilla strips, shredded cheese, sour cream, chopped cilantro, and a squeeze of lime.

# Expert Advice:

01 -
  • Always delivers big flavor with simple ingredients that you probably have stockpiled in your pantry
  • Cooks up fast without fuss and feels extra hearty with all the toppings
  • Easy to adapt for spice lovers or milder tastes
  • Perfect for meal prep and tastes even better the next day
02 -
  • Can be made ahead and reheated the next day soup flavors get deeper overnight
  • You can skip the cheese and sour cream for a fully dairy free version
  • Avocado offers healthy fats while chicken ups the protein great for balanced eating
  • Tortilla strips are crucial for crunch so do not skip them
03 -
  • Do not rush sautéing onions and peppers that step builds flavor
  • Make sure the oil is hot before frying tortilla strips
  • Freezing leftover soup works if you leave out the avocado and add it fresh when eating
  • Always taste for salt at the finish Avocado slices are best added just before serving

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