Chicken Tortilla Soup with Avocado and Cheese is a vibrant and comforting Mexican-inspired soup that’s brimming with bold flavors, textures, and warmth. Imagine tender shredded chicken simmered in a spiced tomato broth, infused with smoky chili, garlic, and lime — topped with crispy tortilla strips, creamy avocado slices, melted cheese, and fresh cilantro.

This soup beautifully balances savory, tangy, and spicy notes, offering a wholesome and deeply satisfying meal in one bowl. Whether enjoyed on a chilly evening or as a nourishing weeknight dinner, it’s a dish that captures the heart and soul of authentic Mexican comfort food.

Why I Love This Recipe

I love this Chicken Tortilla Soup because it’s the perfect blend of hearty and refreshing. The rich, tomato-based broth warms you up from the inside out, while the toppings — creamy avocado, melted cheese, and crunchy tortilla strips — add layers of texture and contrast.

It’s also incredibly versatile and nourishing. You can make it with leftover chicken or rotisserie meat, adjust the spice level to your liking, and garnish it with your favorite toppings. Every bowl feels like a personalized, restaurant-quality experience made right at home.

Plus, it’s a one-pot wonder, meaning minimal cleanup and maximum flavor — my kind of comfort food!

Why It’s a Must-Try Dish

• Packed with flavor: A perfect blend of smoky, spicy, and tangy notes.
• Healthy and hearty: Loaded with protein, vegetables, and heart-healthy fats from avocado.
• Comforting yet light: Feels indulgent but won’t weigh you down.
• Customizable: Great base for adding beans, corn, or rice.
• Ideal for meal prep: Tastes even better the next day!

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Servings and Nutrition

• Servings: 6
• Calories: Approximately 320–350 kcal per serving (without toppings)

Course and Cuisine

• Course: Main Course / Soup
• Cuisine: Mexican

Ingredients

For the Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño or green chili, minced (optional, for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 5 cups chicken broth (preferably low-sodium)
• 1 (14.5 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
• 1 (8 oz) can tomato sauce
• 1 cup corn kernels (fresh or frozen)
• 1 (15 oz) can black beans, rinsed and drained (optional)
• Salt and black pepper, to taste
• Juice of 1 lime

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1 lb)
  (Or use 2 cups shredded cooked chicken or rotisserie chicken)

For the Toppings:

• 1 avocado, diced or sliced
• ½ cup shredded cheddar or Monterey Jack cheese
• 1 cup tortilla strips or crushed tortilla chips
• ¼ cup chopped fresh cilantro
• Lime wedges (for serving)
• Optional: sour cream, jalapeño slices, or diced red onion

Directions

Step-by-Step Preparation Method

Step 1: Prepare the Chicken

1. In a large pot, heat 1 tablespoon olive oil over medium heat.
2. Season chicken breasts with salt and pepper.
3. Sear each side for 2–3 minutes until lightly golden (they don’t need to cook through).
4. Remove and set aside.

Step 2: Sauté the Aromatics

1. In the same pot, add remaining olive oil.
2. Sauté onion for 3–4 minutes until soft and translucent.
3. Add garlic and jalapeño; cook another 30 seconds until fragrant.

Step 3: Build the Broth

1. Stir in cumin, chili powder, and smoked paprika. Cook for 30 seconds to bloom the spices.
2. Add chicken broth, diced tomatoes, tomato sauce, corn, and black beans (if using).
3. Stir and bring to a gentle boil.

Step 4: Simmer the Chicken

1. Return seared chicken breasts to the pot.
2. Lower the heat to medium-low, cover, and simmer for 20 minutes, or until chicken is fully cooked and tender.

Step 5: Shred the Chicken

1. Remove the chicken and shred it using two forks.
2. Return shredded chicken to the soup.
3. Stir in lime juice, taste, and adjust salt and seasoning as needed.

Step 6: Prepare Tortilla Strips (Optional Homemade Version)

1. Cut 3 corn tortillas into thin strips.
2. Toss with a drizzle of olive oil and bake at 400°F (200°C) for 8–10 minutes until crispy and golden.

How to Serve

Ladle the hot soup into bowls and top with:

• Fresh avocado chunks or slices
• Shredded cheese (allow it to melt slightly into the soup)
• Crispy tortilla strips or crushed chips
• A sprinkle of chopped cilantro
• A squeeze of lime juice for brightness

For a heartier meal, serve with a side of Mexican rice, grilled corn, or a fresh salad.

Recipe Tips

• Use leftover chicken: Rotisserie chicken works perfectly for a quick version.
• Boost flavor: Add a chipotle pepper in adobo sauce for a smoky kick.
• Control thickness: For a thicker soup, reduce the broth slightly or simmer uncovered for 10 minutes.
• Keep toppings separate: Let everyone customize their own bowl with their favorite toppings.
• Add veggies: Bell peppers, zucchini, or carrots can make the soup even more nutritious.

Variations

1. Creamy Chicken Tortilla Soup: Stir in ½ cup heavy cream or ¼ cup sour cream at the end for richness.
2. Vegetarian Version: Skip chicken and use vegetable broth with beans and extra corn.
3. Spicy Kick: Add extra jalapeño or a dash of hot sauce for more heat.
4. Smoky BBQ Twist: Mix in a tablespoon of BBQ sauce for a smoky-sweet flavor.
5. Slow Cooker Version: Combine all ingredients (except toppings) in a slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Shred chicken before serving.

Freezing and Storage

• To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• To Freeze: Cool completely, then freeze in portions for up to 3 months.
• To Reheat: Thaw overnight in the fridge and warm gently on the stove or in the microwave.
  (Add toppings only after reheating to maintain texture.)

Special Equipment Needed

• Large soup pot or Dutch oven
• Sharp knife and cutting board
• Ladle
• Optional: baking sheet (for tortilla strips)

FAQ

Q1: Can I make this soup ahead of time?
Yes! It reheats beautifully and actually tastes even better the next day as flavors deepen.

Q2: Can I use canned chicken or rotisserie chicken?
Absolutely. Rotisserie chicken is perfect for saving time and adds great flavor.

Q3: How do I prevent the soup from becoming too spicy?
Skip the jalapeño and use mild chili powder. You can always add spice later with hot sauce.

Q4: Can I make it dairy-free?
Yes, simply omit cheese and sour cream, or use dairy-free alternatives.

Q5: What’s the best cheese for this soup?
Cheddar, Monterey Jack, or Queso Fresco work beautifully.

Conclusion

Chicken Tortilla Soup with Avocado and Cheese is more than just a bowl of soup — it’s a comforting, flavor-packed experience. With its bold Mexican-inspired spices, tender chicken, creamy avocado, and crunchy toppings, every spoonful delivers warmth and satisfaction.

It’s quick, wholesome, and endlessly customizable, making it perfect for family dinners, cozy nights in, or meal prep. Once you taste the combination of zesty broth, melty cheese, and crisp tortilla strips, you’ll understand why this soup has earned a place among the ultimate comfort foods.