Skip to Content

Chicken Avocado Tortilla Soup Recipe

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.

Chicken Avocado 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, 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 BLENDER’S CONTENTS 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 tortilla 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.

Chicken Avocado Tortilla Soup Recipe

 

 

 

We also love these soup recipes:

avocado chicken soup

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

  • Chicken Avocado Tortilla Soup Recipe Ingredients:
  • 1 lb boneless skinless chicken breasts, chopped into pieces
  • 1 Tbsp Olive oil
  • 1 cup chopped green onions
  • 1 medium jalapeño, finely chopped
  • 2 cloves garlic, minced
  • 32 oz carton chicken broth
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt or to taste
  • 1/3 cup chopped cilantro
  • 3 Tbsp 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. Chicken Avocado Tortilla Soup Recipe Directions:
  2. Heat the oil in a large pan/pot over medium heat.
  3. Salt chicken on both sides to taste and add chicken to pan and saute for 3 minutes on each side.
  4. Add the onions, jalapeño and garlic to the chicken pan and saute about 2 minutes until the onion has started to soften.
  5. Add in cumin, and chicken broth.
  6. Let simmer 30 minutes or until the chicken is cooked through
  7. Remove the chicken from the pot, and shred it into smaller pieces.
  8. 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.
  9. Add the rest of the broth and pulse a few times to combine.
  10. 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 COVER YOU AND YOUR KITCHEN IN HOT SOUP.
  11. Add the broth back to the pot.
  12. Stir in the chicken.
  13. Garnish with the remaining 1/2 of chopped avocado, tortilla chips, cheese, salsa or fresh tomato, additional chile, and sour cream.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
Skip to Recipe
error: Content is protected !!