Chicken Tortilla Soup with Avocado
A warm, smoky, and deeply satisfying Mexican-inspired soup loaded with tender shredded chicken, fire-roasted tomatoes, and a gentle kick of chili. Every bowl gets topped with creamy avocado slices, crispy tortilla strips, and a squeeze of fresh lime for brightness.
For 8 servings
- prep · ~15 min
Season and poach the chicken.
In a large pot, combine chicken breasts and 4 cups water. Add a pinch of salt. Bring to a gentle simmer over medium heat and cook until the chicken is just cooked through, about 12-15 minutes. Remove chicken, let it cool slightly, then shred with two forks. Reserve the poaching liquid.
TIPPoaching the chicken in the soup liquid builds flavor into the broth from the very start. - bake · ~10 min
Make the crispy tortilla strips.
Preheat oven to 375°F (190°C). Toss corn tortilla strips with 1 tablespoon oil and a pinch of salt. Spread in a single layer on a baking sheet. Bake for 8-10 minutes, tossing halfway, until golden and crispy. Set aside.
TIPWatch closely after 8 minutes — tortilla strips can go from crispy to burned quickly. - saute · ~9 min
Build the aromatic base.
1.Heat olive oil in the same large pot over medium heat.2.Add diced onion and cook until softened, about 4 minutes.3.Stir in minced garlic and jalapeno; cook until fragrant, about 1 minute.4.Add roasted diced tomatoes, cumin, smoked paprika, and chili powder. Cook until tomatoes break down slightly, 3-4 minutes. - simmer · ~15 min
Simmer the soup.
Pour the reserved poaching liquid and any accumulated juices into the pot. Stir in the salt and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes to meld the flavors.
- mix · ~5 min
Finish with chicken and lime juice.
Stir in the shredded chicken and fresh lime juice. Simmer for 5 more minutes to reheat the chicken through. Taste and adjust salt if needed.
- assemble
Ladle into bowls and garnish generously.
Divide the soup among serving bowls. Top each with crispy tortilla strips, diced avocado, and chopped cilantro. Serve immediately with lime wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper smoky flavor, char the tomatoes directly on a gas flame or under a broiler before dicing.
- 2Don't discard the poaching liquid — it's already infused with chicken flavor and becomes the soup broth.
- 3Spread tortilla strips in a single layer on the baking sheet to ensure they crisp evenly in the oven.
- 4Let the soup simmer uncovered for the last 5 minutes if you prefer a slightly thicker consistency.
- 5Shred the chicken while it's still warm — it will be easier to pull apart and absorb more seasoning.
- 6Add avocado just before serving to keep it bright green and creamy, not mushy.
Adapt it for your goals.
Vegetarian
Omit the chicken and use vegetable broth instead of the poaching liquid. Add 1 can of drained black beans and 1 cup of corn kernels for protein and texture — perfect for a meatless bowl.
bean and cornBean-and-corn
Stir in 1 can of drained black beans and 1 cup of frozen corn with the chicken for extra fiber, color, and heartiness — a classic Tex-Mex twist.
creamyCreamy
Swirl in ¼ cup of heavy cream or crema Mexicana at the very end for a luxuriously rich, velvety broth that balances the spice.
spicySpicy
Leave the seeds in the jalapeño or add 1 chipotle pepper in adobo sauce (minced) along with the spices for a fiery, smoky kick.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle maintenance and keeps you satisfied.
Rich in Lycopene
Fire-roasted tomatoes are packed with lycopene, an antioxidant linked to heart health, and cooking enhances its absorption.
Healthy Fats from Avocado
Fresh avocado adds monounsaturated fats that support heart health and help absorb fat-soluble vitamins from the tomatoes.
Low-Calorie, Nutrient-Dense Base
The broth-based soup with no heavy cream is naturally low in calories while delivering fiber, vitamins, and minerals from vegetables and whole corn tortillas.
Frequently asked questions
Yes, boneless skinless thighs work great — they stay juicier and add more flavor. Poach them for 18-20 minutes instead of 12-15.
