Chicken Tortilla Soup with Avocado
A hearty and flavorful Tex-Mex classic, this soup is packed with shredded chicken, corn, and black beans in a zesty tomato-chili broth. Topped with crispy tortilla strips, creamy avocado, and a squeeze of lime, it's a complete meal in a bowl.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Crispy Tortilla Strips (5-7 minutes)
- b.In a large skillet, heat 1/4 cup of vegetable oil over medium-high heat. A piece of tortilla should sizzle immediately when added.
- c.Working in batches to avoid overcrowding, fry the tortilla strips for 1-2 minutes, turning occasionally, until golden brown and crisp.
- d.Use a slotted spoon to transfer them to a paper towel-lined plate and immediately sprinkle with a pinch of salt.
- e.Alternatively, toss strips with 1 tbsp of oil and air fry at 375°F (190°C) for 5-7 minutes, shaking halfway, until crisp.
- 2
Step 2
- a.Sauté Aromatics and Spices (7-8 minutes)
- b.In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium heat.
- c.Add the chopped onion and cook until softened and translucent, about 5 minutes.
- d.Stir in the minced garlic and jalapeño, cooking for 1 minute more until fragrant.
- e.Add the chili powder, cumin, and smoked paprika. Stir constantly for 1 minute to toast the spices and deepen their flavor.
- 3
Step 3
- a.Simmer the Soup and Cook the Chicken (15-20 minutes)
- b.Pour in the chicken broth and the can of fire-roasted tomatoes (with juices). Add 1 tsp salt and 1/2 tsp black pepper. Stir to combine.
- c.Bring the mixture to a rolling boil, then gently place the whole chicken breasts into the pot.
- d.Reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
- 4
Step 4
- a.Shred Chicken and Finish the Soup (5-7 minutes)
- b.Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Let them cool slightly.
- c.Using two forks, shred the chicken into bite-sized pieces.
- d.Return the shredded chicken to the soup pot.
- e.Stir in the rinsed black beans, corn, and fresh lime juice. Continue to simmer for 5 more minutes to heat everything through and allow flavors to meld.
- 5
Step 5
- a.Serve and Garnish (3 minutes)
- b.Taste the soup and adjust the seasoning with more salt, pepper, or a squeeze of lime juice if needed.
- c.Ladle the hot soup into individual bowls.
- d.Top each serving generously with crispy tortilla strips, diced avocado, shredded Monterey Jack cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper, smokier flavor, rehydrate 2-3 dried ancho or guajillo chiles in hot water, blend them, and add the paste with the tomatoes.
- 2Save time by using about 3 cups of pre-cooked rotisserie chicken. Add it to the soup along with the beans and corn.
- 3To shred chicken quickly, place the warm, cooked breasts in the bowl of a stand mixer and use the paddle attachment on low speed for 20-30 seconds.
- 4The soup base can be made ahead and refrigerated for up to 4 days. Reheat and add toppings just before serving for the best texture.
- 5For a thicker soup, blend a cup of the soup (without chicken) and return it to the pot, or mash some of the beans before adding them.
Adapt it for your goals.
Vegetarian/Vegan
Use vegetable broth, omit the chicken, and add an extra can of pinto or kidney beans. For a vegan version, also use plant-based cheese and sour cream alternatives.
Protein SwapProtein Swap
Instead of chicken, use 1 lb of shredded beef brisket (barbacoa) or pulled pork (carnitas) for a different flavor profile.
Spicier VersionSpicier Version
Add 1-2 minced chipotle peppers in adobo sauce along with the garlic, or simply leave the seeds in the jalapeño for extra heat.
Creamy StyleCreamy Style
For a richer, creamier soup, stir in 1/2 cup of heavy cream or full-fat coconut milk during the last 5 minutes of simmering.
Why this is on our healthy list.
Lean Protein Powerhouse
Chicken provides high-quality lean protein, essential for building and repairing muscle, supporting immune function, and promoting a feeling of fullness.
Rich in Dietary Fiber
Black beans and corn are excellent sources of fiber, which aids in digestion, helps regulate blood sugar levels, and contributes to heart health.
Heart-Healthy Fats
Avocado is packed with monounsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease.
Immunity Support
Garlic, onions, and jalapeños contain antioxidants and compounds like allicin, which have anti-inflammatory and immune-boosting properties.
Frequently asked questions
A serving of this soup (about 2 cups) has approximately 450-550 calories, depending on the amount and type of toppings used. This estimate includes a moderate amount of cheese, sour cream, and avocado.