Chicken Tortilla Soup with Avocado Topping is a vibrant and comforting Mexican-inspired soup that combines tender shredded chicken, aromatic vegetables, flavorful spices, and a rich tomato-based broth. The soup is topped with crunchy tortilla strips, creamy avocado, fresh cilantro, and a squeeze of lime, creating a perfect balance of textures and flavors. This dish is hearty enough to be a main course while remaining light, healthy, and satisfying.
This soup captures the essence of traditional Mexican flavors in a simple, one-pot recipe. The smoky, savory broth, the sweetness of the tomatoes, the warmth of the spices, and the richness of avocado make every spoonful deeply comforting. It’s ideal for weeknight dinners, cozy meals on chilly days, or even meal prep for the week.
I love this recipe because it delivers comfort and flavor in every bite. The combination of tender chicken, hearty vegetables, and a spicy, savory broth makes this soup deeply satisfying. The avocado topping adds a creamy contrast, while the tortilla strips bring crunch, making each spoonful a delightful experience.
This recipe is also versatile and easy to customize. You can adjust the spice level, add beans or corn, or change the toppings to suit your taste. It’s a wholesome, flavorful, and visually appealing meal that always impresses.
Chicken Tortilla Soup with Avocado Topping is a must-try because it’s flavorful, nutritious, and satisfying. The combination of protein, fiber, and vegetables creates a balanced meal, while the toppings make it fun and customizable. It’s perfect for anyone who loves Mexican flavors, creamy textures, and a hearty, warming soup.
This dish is also practical and easy to prepare, making it accessible for busy weeknights without compromising on taste.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6 servings
Calories: Approximately 350 kcal per serving
Course: Main Course / Soup
Cuisine: Mexican / Tex-Mex
For the Soup
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
Salt and black pepper, to taste
4 cups chicken broth
1 can (14 oz) diced tomatoes
2 cups cooked, shredded chicken
1 cup corn kernels (fresh, canned, or frozen)
1 can (15 oz) black beans, drained and rinsed (optional)
1 tablespoon lime juice
For the Topping
1 avocado, diced
½ cup shredded cheese (cheddar or Monterey Jack, optional)
½ cup tortilla strips or crushed tortilla chips
Fresh cilantro, chopped
Sour cream (optional)
Lime wedges for serving
Step 1: Sauté Aromatics and Vegetables
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Add garlic and cook for another 30 seconds. Stir in diced red and green bell peppers and cook for 2–3 minutes until slightly tender.
Step 2: Add Spices and Broth
Sprinkle in cumin, chili powder, smoked paprika, salt, and black pepper. Stir to coat the vegetables and release the aromas. Pour in the chicken broth and diced tomatoes, mixing well.
Step 3: Add Chicken and Simmer
Add shredded chicken to the pot and bring the soup to a gentle simmer. Reduce heat and let it simmer uncovered for 15 minutes to allow the flavors to meld.
Step 4: Add Corn, Beans, and Lime Juice
Stir in corn and black beans (if using). Add lime juice and taste the soup, adjusting salt, pepper, or spices as needed. Simmer for an additional 5 minutes.
Step 5: Serve with Toppings
Ladle the soup into bowls. Top each serving with diced avocado, tortilla strips, shredded cheese, chopped cilantro, and a dollop of sour cream if desired. Serve with lime wedges on the side.
Serve hot in individual bowls with generous toppings of avocado, tortilla strips, and cheese. Pair with warm tortillas or a side of Mexican rice for a complete meal. Squeeze fresh lime juice over the top for brightness.
Use rotisserie or leftover chicken for convenience. Fresh tortilla strips add crunch, but baked or air-fried tortilla chips work well too. Adjust spice levels with more chili powder or fresh jalapeños. Add extra vegetables like zucchini or carrots for additional nutrition.
Spicy Version: Add chopped jalapeños or cayenne pepper for heat.
Vegetarian Version: Replace chicken with extra beans, corn, or tofu.
Creamy Version: Stir in ¼ cup coconut milk or heavy cream for richness.
Loaded Soup: Add cooked rice or quinoa for a heartier meal.
Toppings Variations: Include pickled onions, diced tomatoes, radishes, or hot sauce.
Refrigeration: Store leftover soup in an airtight container for up to 4 days.
Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove. Avoid freezing avocado; add fresh avocado when serving.
Large pot or Dutch oven
Knife and cutting board
Wooden spoon or ladle
Measuring spoons
Citrus juicer (optional)
Chicken Tortilla Soup with Avocado Topping is a flavorful, hearty, and satisfying dish that combines tender chicken, vibrant vegetables, and a rich, savory broth. Topped with creamy avocado, crunchy tortilla strips, and fresh herbs, it is perfect for cozy dinners, weeknight meals, or meal prep. This versatile soup is easy to prepare, customizable, and guaranteed to be a family favorite, offering a delicious balance of textures, flavors, and Mexican-inspired comfort in every bowl.
Chicken Tortilla Soup with Avocado Topping is a vibrant and comforting Mexican-inspired soup that combines tender shredded chicken, aromatic vegetables, flavorful spices, and a rich tomato-based broth. The soup is topped with crunchy tortilla strips, creamy avocado, fresh cilantro, and a squeeze of lime, creating a perfect balance of textures and flavors.
