Chicken Avocado Tortilla Soup Recipe

This Chicken Avocado Tortilla Soup is a cozy Mexican-inspired chicken soup with tender shredded chicken, jalapeño, cilantro, fresh lime, creamy avocado, and crisp tortilla strips. Part of the avocado is blended into the broth, giving the soup a smooth, rich texture without adding cream, while the rest is diced over the top just before serving.

It takes about 55 minutes from start to finish and can be served with homemade tortilla strips or simply topped with crushed tortilla chips when dinner needs to happen fast.

This has been one of those recipes that earned its place in our family meal rotation. The first time I made a double batch, there was only one serving left. Miss M, who seldom finished an entire meal, ate two bowls. Li’l Man kept giving it a thumbs-up and asking if we could have it again. And while it simmered, everyone agreed the house smelled “like tacos.”

Why You’ll Love This Chicken Avocado Tortilla Soup

• Chicken and avocado in every bowl: Tender shredded chicken makes the soup hearty, while avocado adds fresh flavor and a naturally creamy texture.
• Bright Mexican-inspired flavors: Jalapeño, cumin, cilantro, green onions, and lime give the broth plenty of flavor without requiring a long ingredient list.
• Two tortilla options: Fry fresh corn tortilla strips for crunch or use crushed tortilla chips for an easy shortcut.
• Easy to customize: Add black beans, corn, extra jalapeño, cheese, sour cream, or your favorite salsa.
• Weeknight friendly: The entire soup is ready in about 55 minutes, and rotisserie chicken can make it even faster.

Readers Also Make

If you’re planning a Mexican-inspired dinner, serve this soup with Instant Pot Cilantro Lime Rice, Cuban Black Beans, or my colorful Chopped Mexican Salad.

What Is Chicken Avocado Tortilla Soup?

Chicken avocado tortilla soup combines the familiar flavors of chicken tortilla soup with ripe avocado. In this recipe, most of the avocado is blended with cilantro, lime juice, and some of the chicken broth to create a creamy base. Shredded chicken is stirred back into the soup, and the remaining avocado is saved for topping.

Then comes the tortilla part. Homemade fried corn tortilla strips give the soup plenty of crunch, but my family discovered that crushed tortilla chips are just as good—especially when they’re allowed to sit in the hot broth for a minute or two and soften around the edges.

So yes, I’m officially calling it tortilla soup now.

Chicken Avocado Tortilla Soup Ingredients

• 1 pound boneless, skinless chicken breasts: Leave them whole so they’re easy to sear, simmer, and shred.
• 1 tablespoon olive oil: For browning the chicken and sautéing the aromatics.
• 1 cup chopped green onions: Adds a mild onion flavor without overpowering the avocado.
• 1 medium jalapeño, finely chopped: Remove the seeds and membrane for milder heat or leave some in for a spicier soup.
• 2 cloves garlic, minced: Adds savory depth to the broth.
• 32 ounces chicken broth: The base of the soup.
• 1 teaspoon ground cumin: Adds warm, earthy flavor.
• 1/2 teaspoon salt, or to taste: Adjust according to the saltiness of your chicken broth.
• 1/3 cup chopped fresh cilantro: Blended into the avocado broth for fresh flavor.
• 3 tablespoons fresh lime juice: Brightens the avocado and broth.
• 2 large ripe avocados: Most is blended into the soup and the remaining avocado is diced for serving.
• 1 Roma tomato, diced: Adds fresh color and flavor as a topping.
• For serving: Tortilla strips or tortilla chips, shredded Monterey Jack cheese, sour cream, additional cilantro, jalapeño, salsa, and lime wedges as desired.

How to Make Chicken Avocado Tortilla Soup

1. Brown the chicken. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Season the chicken lightly with salt. Add the chicken and cook for about 3 minutes per side, just until lightly browned.
2. Sauté the aromatics. Add the green onions, jalapeño, and garlic. Cook for about 2 minutes, stirring frequently, until the onions begin to soften and the garlic is fragrant.
3. Add the broth. Stir in the cumin, then pour in the chicken broth. Bring the soup to a gentle simmer.
4. Cook the chicken. Reduce the heat and simmer until the chicken is cooked through and the thickest portion reaches 165°F on an instant-read thermometer. Depending on the thickness of the chicken breasts, this may take about 20 to 30 minutes.
5. Shred the chicken. Transfer the chicken to a plate or mixing bowl and shred it with two forks. For a quick shortcut, place the cooked chicken in a deep mixing bowl and use an electric hand mixer on low speed just until shredded.
6. Blend the avocado broth. Remove the soup pot from the heat. Combine 1 1/2 avocados, the cilantro, lime juice, and enough broth to blend smoothly. Blend until creamy.
7. Finish the soup. Return the avocado mixture to the pot and stir until combined. Add the shredded chicken and gently warm the soup over low heat. Avoid a hard boil after adding the avocado mixture.
8. Serve. Ladle the soup into bowls and top with the remaining diced avocado, Roma tomato, crisp tortilla strips or crushed tortilla chips, Monterey Jack cheese, sour cream, cilantro, jalapeño, salsa, and fresh lime as desired.

Hot blender safety: Do not blend boiling liquid in a countertop blender. Allow the broth to cool slightly and follow your blender manufacturer’s instructions for blending hot foods, including its directions for the lid, vent, fill level, and speed. An immersion blender is another convenient option if your model is designed for hot liquids.

Watch How to Make Chicken Avocado Tortilla Soup

See how easy it is to make this creamy Chicken Avocado Tortilla Soup from start to finish. Watch the chicken brown and simmer, then see how avocado, cilantro, and fresh lime transform the broth before everything comes together with shredded chicken and plenty of fresh, crunchy toppings.

How to Make Crispy Tortilla Strips

Homemade tortilla strips are a great way to use corn tortillas that are beginning to dry out. If you’d rather skip frying, ordinary tortilla chips work beautifully too.

You’ll Need

• 4 corn tortillas
• Neutral cooking oil for frying
• Salt, optional

Cut the tortillas into thin strips. Pour about 1/2 inch of oil into a 10-inch skillet and heat to 375°F. Fry the tortilla strips in small batches until crisp and lightly golden. Transfer them to paper towels to drain and season lightly with salt, if desired.

For the easy version, simply crumble your favorite tortilla chips over each bowl just before serving.

Perfect With

This avocado chicken tortilla soup can be a meal on its own, but it’s especially good with Chopped Mexican Salad for something crisp and fresh or Cilantro Lime Rice for a heartier dinner. Set out a bowl of my homemade tomato salsa so everyone can customize their own soup.

Chicken Avocado Tortilla Soup Variations

Make It Heartier

Add drained black beans, corn, or both when you return the shredded chicken to the pot.

Add More Heat

Keep some of the jalapeño seeds, add sliced jalapeños for serving, or stir in 1/2 teaspoon chili powder. You can always offer hot sauce at the table for anyone who wants more heat.

Use Chicken Thighs

Boneless, skinless chicken thighs can be used instead of chicken breasts. Cook until the chicken reaches a safe internal temperature and is tender enough to shred.

Use Rotisserie Chicken

For a faster chicken avocado tortilla soup, sauté the green onions, jalapeño, and garlic first, add the broth and cumin, and simmer long enough to develop the flavor. Stir in about 3 cups of shredded cooked chicken toward the end, then continue with the avocado mixture.

Add Bay Leaves

Add one or two bay leaves while the broth simmers, then remove them before blending or serving.

How to Store Chicken Avocado Tortilla Soup

Allow leftover soup to cool, then transfer it to an airtight container and refrigerate. Store the tortilla strips, cheese, sour cream, diced tomato, and fresh avocado separately so the toppings stay fresh and crisp.

Because avocado is part of the broth, the soup may change color slightly as it sits. Stirring it well when reheating will help restore the creamy consistency.

How to Reheat It

Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally, until hot. Avoid aggressively boiling the soup after the avocado has been added. Individual servings can also be reheated in the microwave in short intervals, stirring between each one.

Can You Make Chicken Avocado Tortilla Soup Ahead?

For the freshest color and flavor, prepare the chicken-and-broth portion ahead and refrigerate it separately. When you’re ready to serve, reheat the soup and then prepare and add the avocado, cilantro, and lime mixture.

You can also prepare your tortilla strips ahead of time. Once completely cool, store them in an airtight container at room temperature until serving.

Troubleshooting

Why is my soup too thick?

The avocado naturally thickens the broth. Stir in additional chicken broth a little at a time until the soup reaches the consistency you prefer.

Why is my soup too thin?

Blend a little more avocado with a small portion of the broth and stir it back into the soup.

My soup needs more flavor. What should I add?

Start with salt and fresh lime juice. Because chicken broth varies considerably in sodium, the soup may simply need additional seasoning. You can also add more cumin, cilantro, or jalapeño to taste.

How do I keep the tortilla strips crisp?

Add them immediately before serving rather than stirring them into the pot. If you like them partially softened—as my family does—let them sit in the individual bowls for a minute or two.

Frequently Asked Questions

Can I use tortilla chips instead of homemade tortilla strips?

Yes. Crushed tortilla chips are the easiest substitute and one my family actually prefers. Sprinkle them over individual bowls just before serving or let them soak briefly in the broth for a softer texture.

Can I make chicken tortilla soup with avocado without a blender?

Yes. Mash the avocado very thoroughly with the lime juice and cilantro, then whisk it into some of the warm broth before adding it to the soup. The texture won’t be quite as smooth, but the flavor will still be there.

Can I make this soup less spicy?

Yes. Remove the seeds and white membrane from the jalapeño before chopping it, or use only half of the pepper.

Can I make this soup spicier?

Add extra jalapeño, sliced fresh chiles, chili powder, or your favorite hot sauce.

What toppings are best for chicken avocado tortilla soup?

Try diced avocado, tortilla strips, Monterey Jack cheese, sour cream, diced tomato, salsa, cilantro, sliced jalapeños, green onions, and fresh lime wedges.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is one of the easiest ways to shorten the cooking time. Add shredded cooked chicken after the broth and aromatics have had time to simmer.

Is this the same as traditional chicken tortilla soup?

Not quite. This version puts avocado front and center by blending it directly into the broth as well as using fresh avocado for garnish. It still has the chicken, chile, lime, and crispy tortilla elements readers expect from chicken tortilla soup, but the creamy avocado broth gives it its own personality.

Related Posts

If this bowl hit the spot, try my Chicken Tortilla Soup, Creamy Mexican Turkey Soup, Shrimp and Avocado Soup, or Taco Soup.

Next Recipe to Try

Keep the Mexican-inspired comfort food going with my Cuban Black Beans. They’re hearty, flavorful, and an easy way to round out a soup-and-sides dinner.