Easy Chicken Avocado Tortilla Soup Recipe

Bowl of Avocado Chicken Tortilla Soup

This Chicken Avocado Tortilla Soup Recipe is easy, offers whole foods and my family can’t get enough!

It offers a flavorful broth, tender chicken, strips of corn tortillas, chunks of avocado and is the soup version of my favorite enchilada.

Soup is my winter meal. I love a soup that’s filled with complex flavors and tantalizing textures. It’s also the perfect comfort food.

Soup helps keep the cold away.

We made a double batch last night and there is one serving left. Miss M, who seldom eats her entire meal had two servings. Li’l Man kept giving it the thumbs up and asking if we could add it to our meal rotation. The house smelled amazing (“Like Tacos” the family said). It is so good.

I’m not certain it should be classified as tortilla soup because only tortillas are used for garnish.

On my family’s second helping, they crushed a handful of tortilla chips and let them soak for a few minutes, and said they liked it even better.

It’s a personal preference.

Find more soup inspiration on our Pinterest Soups Board.

Bowl of Avocado Chicken Tortilla Soup

Chicken Avocado Tortilla Soup Recipe Ingredients:

1 pound boneless skinless chicken breasts, chopped into pieces

1 Tablespoon Olive oil

1 cup chopped green onions

1 medium jalapeño, finely chopped

2 cloves garlic, minced

32-ounce carton chicken broth

1 teaspoon ground cumin

1/2 teaspoon salt or to taste

1/3 cup chopped cilantro

3 Tablespoon fresh lime juice

2 large avocados, pits removed, scooped out of the shell

1 Roma tomato, diced

Tortilla chips, Monterey jack cheese, sour cream for serving (optional)

Chicken Avocado Tortilla Soup Recipe Directions:

1. Heat the oil in a large pot over medium heat.

2. Salt chicken on both sides to taste, turn heat to medium-high heat and add chicken to the pan and saute for 3 minutes on each side.

3. Add the onions, jalapeño, and garlic to the chicken pan. Stir onion mixture and saute for about 2 minutes until the onion has started to soften, and turn translucent.

4. Pour in cumin, and chicken broth.

5. Let simmer 30 minutes or until the chicken is cooked through

6. Remove the chicken from the pot, and shred it into smaller pieces. An easy way to do this is to place chicken in a large mixing bowl and use an electric hand mixer to shred chicken. It’s easy and very quick.

7. In a glass blender jar, puree the cilantro and 1 ½ of the avocados and lime juice with a portion of the broth until creamy.

8. Add the rest of the broth and pulse a few times to combine.

VERY IMPORTANT: REMOVE THE STOPPER FROM THE BLENDER LID AND COVER THE LID WITH A KITCHEN TOWEL AND HOLD IT DOWN FIRMLY. IF YOU LEAVE THE STOPPER IN AND THE LIQUID IS TOO HOT, PRESSURE CAN BUILD UP AND THE CONTENTS OF THE BLENDER COULD BLOW THE LID OFF AND BURN YOU…NOT TO MENTION THE MESS!

9. Add the broth back to the pot.

10. Stir in the shredded chicken.

11. Divide into soup bowls and garnish with the remaining 1/2 of chopped avocado, strips of corn tortilla chips, cheese, salsa or Roma tomatoes, additional chiles, and sour cream. You can even add lime wedges to each plate for garnish and flavor.

To Make the Tortilla strips:

For authentic Mexican soup make your own crisp tortilla strips, or crumble tortillas chips. This soup is how I use up stale yellow corn tortillas.

  • 4 corn tortillas, or flour tortillas.
  • Oil

While the soup is simmering, cut fresh tortillas into strips. In a 10-inch skillet, heat 1/2 inch oil to 375-degrees. Fry tortilla strips, a few at a time until you have crisp tortilla strips. Remove to paper towels to drain.

Add Ins:

Add 2 bay leaves to the broth mixture when simmering.

Substitute tomato puree for tomato paste.

Black Beans

Whole Kernal corn

Slices of jalapeno

1/2 teaspoon or more of chili powder for a warm heat

Make it faster with shredded meat from a rotisserie chicken

You can use chicken thighs in place of chicken breasts.

Bowl of Avocado Chicken Tortilla Soup

Easy Chicken Avocado Tortilla Soup Recipe

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

This easy chicken avocado tortilla soup offers a flavorful broth, tender chicken, strips of corn tortillas, chunks of avocado and is the soup version of my favorite enchilada.

Ingredients

  • 1 pound boneless skinless chicken breasts, chopped into pieces
  • 1 Tablespoon Olive oil
  • 1 cup chopped green onions
  • 1 medium jalapeño, finely chopped
  • 2 cloves garlic, minced
  • 32 ounce carton chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt or to taste
  • 1/3 cup chopped cilantro
  • 3 Tablespoon fresh lime juice
  • 2 large avocados, pits removed, scooped out of the shell
  • 1 Roma tomato, diced
  • Tortilla chips, Monterey jack cheese, sour cream for serving (optional)

Instructions

  1. . Heat the oil in a large pot over medium heat for 1 minute until hot.
  2. Salt chicken on both sides to taste, turn heat to medium-high heat and add chicken to the pan and saute for 3 minutes on each side.
  3. Add the onions, jalapeño, and garlic to the chicken pan. Stir onion mixture and saute for about 2 minutes until the onion has started to soften, and turn translucent.
  4. Pour in cumin, and chicken broth.
  5. Let simmer 30 minutes or until the chicken is cooked through
  6. Remove the chicken from the pot, and shred it into smaller pieces. An easy way to do this is to place chicken in a large mixing bowl and use an electric hand mixer to shred chicken. It's easy and very quick.
  7. In a glass blender jar, puree the cilantro and 1 ½ of the avocados and lime juice with a portion of the broth until creamy.
  8. Add the rest of the broth and pulse a few times to combine.

VERY IMPORTANT: REMOVE THE STOPPER FROM THE BLENDER LID AND COVER THE LID WITH A KITCHEN TOWEL AND HOLD IT DOWN FIRMLY. IF YOU LEAVE THE STOPPER IN AND THE LIQUID IS TOO HOT, PRESSURE CAN BUILD UP AND THE CONTENTS OF THE BLENDER COULD BLOW THE LID OFF AND BURN YOU...NOT TO MENTION THE MESS!

  1. Add the broth back to the pot.
  2. Stir in the shredded chicken.
  3. Divide into soup bowls and garnish with the remaining 1/2 of chopped avocado, strips of corn tortilla chips, cheese, salsa or Roma tomatoes, additional chile, and sour cream. You can even add lime wedges to each plate for garnish and flavor.

To Make the Tortilla strips:

4 corn tortillas, or flour tortillas.

Oil

  1. While soup is simmering, cut fresh tortillas into strips.
  2. In a 10-inch skillet, heat 1/2 inch oil to 375-degrees.
  3. Fry tortilla strips, a few at a time until you have crisp tortilla strips.
  4. Remove to paper towels to drain.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 489Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 109mgSodium: 1332mgCarbohydrates: 23gFiber: 8gSugar: 3gProtein: 43g

Nutritional Information may not be accurate

Did you make this recipe?

Share it on Social Media with #TodaysBestRecipe

More Latin America Inspired Recipes

Caramelized Pork Tenderloin with Mango Pineapple Salsa
Costa Rican Salsa Lizano
Instant Pot Arroz con Pollo (Chicken with Rice) Recipe
Arroz con Leche Recipe (Rice Pudding Recipe)
Instant Pot Cilantro Lime Rice
Instant Pot Rice Pudding Recipe EASY!
Instant Pot Dulce de Leche (Caramel)
Grilled Carne Asada Tacos
Mexican Turkey Soup Recipe
Krafts Famous Queso Dip
Easy Slow Cooker Chicken Enchilada Casserole Recipe
Easy Pineapple Mango Salsa
Easy Pork Chile Verde
How to Make Homemade Taco Seasoning
Instant Pot Black Beans-Abuela Approved
Chicken Avocado Tortilla Soup

Recommended Articles

Skip to Recipe