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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Stir in the garlic and jalapeño, and cook for an additional 1–2 minutes until fragrant.

Step 3

Add the ground cumin and chili powder, and stir to coat the onions and garlic in the spices.

Step 4

Pour in the diced tomatoes and their juices, followed by the chicken broth. Bring the mixture to a gentle boil.

Step 5

Lower the heat to a simmer and add the shredded chicken. Cook for 10–15 minutes, allowing the flavors to meld together.

Step 6

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.

Step 7

Season the soup with salt and black pepper, adjusting to taste.

Step 8

To serve, ladle the soup into bowls and top each portion with a handful of crispy tortilla strips, diced avocado, and chopped cilantro.

Step 9

Optional: Garnish with shredded cheddar cheese, a dollop of sour cream, and lime wedges for squeezing over the soup.

Nutrition Facts

Serving size	(3490.5g)

Amount per serving	% Daily Value*
Calories	4117.0

Total Fat 267.2g	0%
Saturated Fat 69.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 605mg	0%
Sodium 5194.8mg	0%
Total Carbohydrate 228.1g	0%
Dietary Fiber 43.7g	0%
Total Sugars 31.7g
Protein 222.5g	0%

Vitamin D 49IU	0%
Calcium 1481.6mg	0%
Iron 19.7mg	0%
Potassium 4329.2mg	0%

*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.

Source of Calories

Fat: 57.2%

Protein: 21.2%

Carbs: 21.7%