Chicken Tortilla Soup with Avocado and Lime

Introduction

Chicken Tortilla Soup with Avocado and Lime is a classic Mexican-inspired dish that combines the warmth of a hearty chicken soup with the bright flavors of fresh lime and creamy avocado. The soup is simmered with tender shredded chicken, fire-roasted tomatoes, earthy spices, and topped with crispy tortilla strips. Each spoonful bursts with comforting, zesty, and slightly spicy flavors that make it both nourishing and satisfying.

This soup is perfect year-round—warming in the winter and refreshing in the summer thanks to the fresh toppings. It’s also a wholesome, balanced meal, packed with protein, healthy fats, and lots of flavor.

Why I Love This Recipe

I love this recipe because it feels like a hug in a bowl. The soup is hearty but not heavy, thanks to the tang of lime and the freshness of avocado. I also love the contrast of textures—the crunch of tortilla strips, the creaminess of avocado, and the warmth of the broth all come together beautifully.

It’s a dish that can be customized endlessly. Add more spice, pile on toppings, or make it mild for the whole family. It’s easy enough for a quick weeknight dinner but impressive enough for guests.

Why It’s a Must-Try Dish

• Flavorful & Comforting – Spicy, tangy, savory, and fresh in every bite.
• Nutritious – High in protein, fiber, and healthy fats.
• Customizable – Adjust spice levels, toppings, or even make it vegetarian.
• One-Pot Meal – Simple, quick, and easy cleanup.

Recipe Time & Servings

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6 bowls
• Calories: ~320–350 per serving (without toppings, varies with tortilla and avocado portions)

Cuisine & Course

• Cuisine: Mexican / Tex-Mex
• Course: Main Course, Soup

Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced (optional, for heat)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• 1 can (14 oz) fire-roasted diced tomatoes
• 6 cups chicken broth
• 2 cooked chicken breasts, shredded (rotisserie chicken works great)
• 1 cup corn kernels (fresh, canned, or frozen)
• Salt and black pepper, to taste
• Juice of 1 lime

For the Toppings:

• 2 avocados, diced
• Fresh cilantro, chopped
• Lime wedges
• Shredded cheese (Monterey Jack, cheddar, or cotija)
• Sour cream (optional)
• Crispy tortilla strips (store-bought or homemade)

For Homemade Tortilla Strips (Optional):

• 4 corn tortillas, cut into thin strips
• 2 tbsp vegetable oil
• Pinch of salt

Simple Cooking Directions

1. Sauté onion, garlic, and jalapeño with spices.
2. Add tomatoes, broth, chicken, and corn. Simmer.
3. Stir in lime juice and adjust seasoning.
4. Top with avocado, tortilla strips, and garnishes before serving.

Step-by-Step Recipe Method

Step 1: Make the Base

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, garlic, and jalapeño. Cook until softened, about 3–4 minutes.
3. Stir in cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.

Step 2: Simmer the Soup

1. Add fire-roasted tomatoes and chicken broth. Stir well.
2. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Add shredded chicken and corn. Simmer for another 5–7 minutes.

Step 3: Finish with Freshness

1. Stir in lime juice.
2. Season with salt and pepper to taste.

Step 4: Make Crispy Tortilla Strips (Optional)

1. Heat oil in a skillet over medium heat.
2. Add tortilla strips and fry until golden and crispy.
3. Drain on paper towels and sprinkle with salt.

Step 5: Serve

1. Ladle soup into bowls.
2. Top with avocado, tortilla strips, cilantro, cheese, and a squeeze of lime.

How to Serve

Serve hot in deep bowls with toppings on the side so everyone can customize their soup. Pair with warm flour or corn tortillas, quesadillas, or a fresh green salad for a complete meal.

Additional Recipe Tips

• Use rotisserie chicken to save time.
• Roast jalapeños or add chipotle in adobo for a smoky flavor.
• For creamier soup, stir in a spoonful of sour cream or heavy cream before serving.
• Always add avocado just before serving to keep it fresh and green.

Variations

• Vegetarian: Use vegetable broth and black beans instead of chicken.
• Spicy: Add extra jalapeños or cayenne pepper.
• Creamy: Blend half the soup before adding chicken for a thicker base.
• Low-Carb: Skip the tortilla strips and add zucchini noodles or cauliflower rice.

Freezing & Storage

• Storage: Keep leftovers in the refrigerator in an airtight container for up to 4 days.
• Freezing: Freeze soup (without avocado and toppings) in freezer-safe containers for up to 2 months.
• Reheating: Thaw overnight in the fridge, then reheat gently on the stove. Add fresh toppings after reheating.

Special Equipment Needed

• Large soup pot or Dutch oven
• Ladle for serving
• Skillet (if making homemade tortilla strips)

Conclusion

Chicken Tortilla Soup with Avocado and Lime is a flavorful, wholesome dish that combines the heartiness of chicken soup with the vibrancy of Mexican flavors. It’s comforting yet refreshing, easy to make, and endlessly customizable. Whether you’re looking for a cozy dinner, a crowd-pleasing meal, or a make-ahead freezer-friendly option, this soup is a must-try.

Print Recipe

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Chicken Tortilla Soup with Avocado and Lime

Author: admin Cuisine: Mexican Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 6 Calories: 350 per serving

Description

Chicken Tortilla Soup with Avocado and Lime is a classic Mexican-inspired dish that combines the warmth of a hearty chicken soup with the bright flavors of fresh lime and creamy avocado.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced (optional, for heat)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• 1 can (14 oz)
• 6 cups chicken broth
• 2 cooked chicken breasts, shredded (rotisserie chicken works great)
• 1 cup corn kernels (fresh, canned, or frozen)
• Salt and black pepper, to taste
• 1 of Juice lime

For the Toppings:

• 2 avocados, diced
• Fresh cilantro, chopped
• Lime wedges
• Shredded cheese (Monterey Jack, cheddar, or cotija)
• Sour cream (optional)
• Crispy tortilla strips (store-bought or homemade)

For Homemade Tortilla Strips (Optional):

• 4 corn tortillas, cut into thin strips
• 2 tbsp vegetable oil
• Pinch of salt

Instructions

1. Step 1: Make the Base : Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and jalapeño. Cook until softened, about 3–4 minutes. Stir in cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
2. Step 2: Simmer the Soup : Add fire-roasted tomatoes and chicken broth. Stir well. Bring to a boil, then reduce heat and simmer for 15 minutes. Add shredded chicken and corn. Simmer for another 5–7 minutes.
3. Step 3: Finish with Freshness : Stir in lime juice. Season with salt and pepper to taste.
4. Step 4: Make Crispy Tortilla Strips (Optional) : Heat oil in a skillet over medium heat. Add tortilla strips and fry until golden and crispy. Drain on paper towels and sprinkle with salt.
5. Step 5: Serve : Ladle soup into bowls. Top with avocado, tortilla strips, cilantro, cheese, and a squeeze of lime.

Keywords: Chicken Tortilla Soup with Avocado and Lime