Go Back

Chicken Tortilla Soup with Avocado and Cheese

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Prepare the Chicken : In a large pot, heat 1 tablespoon olive oil over medium heat. Season chicken breasts with salt and pepper. Sear each side for 2–3 minutes until lightly golden (they don’t need to cook through). Remove and set aside.
  • Step 2: Sauté the Aromatics : In the same pot, add remaining olive oil. Sauté onion for 3–4 minutes until soft and translucent. Add garlic and jalapeño; cook another 30 seconds until fragrant.
  • Step 3: Build the Broth :Stir in cumin, chili powder, and smoked paprika. Cook for 30 seconds to bloom the spices. Add chicken broth, diced tomatoes, tomato sauce, corn, and black beans (if using). Stir and bring to a gentle boil.
  • Step 4: Simmer the Chicken : Return seared chicken breasts to the pot. 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 : Remove the chicken and shred it using two forks. Return shredded chicken to the soup. Stir in lime juice, taste, and adjust salt and seasoning as needed.
  • Step 6: Prepare Tortilla Strips (Optional Homemade Version) : Cut 3 corn tortillas into thin strips. Toss with a drizzle of olive oil and bake at 400°F (200°C) for 8–10 minutes until crispy and golden.