Chicken Tortilla Soup with Avocado

Name: Chicken Tortilla Soup with Avocado
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: tex_mex
Ingredients: 2 tbsp olive oil; 450 g chicken breast (boneless, skinless); 1 pcs onion (large, diced); 4 pcs garlic (cloves, minced); 1 pcs jalapeno (seeded, minced); 4 pcs tomato (large, fire-roasted or fresh, diced); 1 tsp cumin powder; 1 tsp smoked paprika; 1 tsp chili powder; 4 cup water; 4 pcs corn tortilla (cut into thin strips); 1 tbsp oil (for tossing tortilla strips); 0.5 tsp salt; 1 pinch black pepper; 2 pcs lime (juiced, plus wedges for serving); 2 pcs avocado (diced); 0.25 cup cilantro (fresh, chopped)

RATING

4.6/5(137)

TASTE SCORE

9/10

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.

PREP

15m

COOK

35m

SERVES

1 CUP

259 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For a deeper smoky flavor, char the tomatoes directly on a gas flame or under a broiler before dicing.
2
Don't discard the poaching liquid — it's already infused with chicken flavor and becomes the soup broth.
3
Spread tortilla strips in a single layer on the baking sheet to ensure they crisp evenly in the oven.
4
Let the soup simmer uncovered for the last 5 minutes if you prefer a slightly thicker consistency.
5
Shred the chicken while it's still warm — it will be easier to pull apart and absorb more seasoning.
6
Add avocado just before serving to keep it bright green and creamy, not mushy.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

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 corn

Bean-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.

creamy

Creamy

Swirl in ¼ cup of heavy cream or crema Mexicana at the very end for a luxuriously rich, velvety broth that balances the spice.

spicy

Spicy

Leave the seeds in the jalapeño or add 1 chipotle pepper in adobo sauce (minced) along with the spices for a fiery, smoky kick.

HEALTH BENEFITS

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.

QUESTIONS?