Chicken Avocado Tortilla Soup
A hearty and flavorful chicken tortilla soup with ripe avocado, aromatic spices, and crispy tortilla strips, perfect for cozy gatherings or weeknight dinners.
Ingredients
- 1/3 cup onion, chopped ⓘ
- 3 cloves garlic, minced ⓘ
- 3/4 teaspoon ground cumin ⓘ
- 3/4 teaspoon dried oregano ⓘ
- 1/4 teaspoon chili powder ⓘ
- 1/4 teaspoon pepper ⓘ
- 8 cups chicken broth ⓘ
- 1 can diced tomatoes ⓘ
- 1 can diced green chilies
- 10 corn tortillas ⓘ
- 1.5 pounds chicken breast ⓘ
- 1 ripe avocado ⓘ
- 2 tablespoons cilantro ⓘ
- salt to taste ⓘ
Instructions
- In a 5 to 6-quart pan over medium heat, stir chopped onion, minced garlic, ground cumin, dried oregano, chili powder, and pepper until all spices are fragrant, approximately 1 minute.
- Add chicken broth, diced tomatoes, and diced green chilies. Cover and bring to a boil.
- Stack tortillas and cut in 1/8-inch wide strips.
- Add tortilla strips to the pan.
- Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
- Cook and shred chicken breast separately, then add to the soup if desired.
- Slice ripe avocado and garnish the soup with avocado and chopped cilantro before serving.
Tips & Substitutions
For added depth, consider using homemade chicken broth or adding a squeeze of lime juice before serving. If you prefer a spicier soup, add jalapeños or a dash of hot sauce. You can substitute the chicken breast with shredded rotisserie chicken for convenience. For a vegetarian version, replace chicken with beans and use vegetable broth.
Serving Suggestions
Serve the soup hot, garnished with sliced avocado and fresh cilantro. It pairs beautifully with a side of cornbread or tortilla chips for crunch. For a complete meal, consider serving with a side of Fiesta Black Beans And Rice, or a simple green salad to balance the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over medium heat, adding a little water or broth if necessary to maintain consistency. Avoid microwaving, as it can make the tortillas soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Avocado Tortilla Soup contains roughly 1156 calories, with 77g protein, 202g carbohydrates, and 27g fat. It is an excellent source of vitamin C (1111% of the Daily Value), iron (222% of the Daily Value), and protein (154% of the Daily Value). Note that it is relatively high in sodium, at 1865mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just store it in the refrigerator and reheat before serving. However, it's best to add the avocado and tortilla strips just before serving to keep them fresh and crunchy.
What can I use instead of corn tortillas?
If you can't find corn tortillas, flour tortillas can be used as a substitute. Just cut them into strips and follow the same steps. Alternatively, you can use tortilla chips for a crunchy topping instead.
Is this soup suitable for freezing?
This soup can be frozen, but it's recommended to freeze it without the tortilla strips and avocado. When ready to eat, thaw in the refrigerator overnight and reheat on the stove, adding fresh tortillas and avocado just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).