Name: Chicken Tortilla Soup With Avocado Salsa Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups shredded cooked chicken; 1 tbsp olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 4 cups chicken broth; 1 tsp cumin; 1 tsp chili powder; ½ cup corn (fresh or frozen); Salt & pepper to taste; 1 avocado, diced; ¼ cup chopped tomatoes; 1 tbsp lime juice; 1 tbsp chopped cilantro; Crispy tortilla strips (quantity as desired)

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If you’re craving a dish that bursts with vibrant flavors and satisfying textures, this Chicken Tortilla Soup With Avocado Salsa Recipe is an absolute must-try. Imagine tender shredded chicken swimming in a warmly spiced tomato broth, finished with a bright and creamy avocado salsa and crunchy tortilla strips. It’s the kind of soup that feels like a tasty hug—comforting and refreshing all at once, perfect for any season or occasion. Let me take you on a delicious journey through every step and secret of this Mexican-inspired delight.

Ingredients You’ll Need

The image shows ingredients arranged neatly on a white marbled surface. There are two raw pale pink chicken pieces on a white rectangular plate at the top right. Next to it, a dark green bottle of avocado oil stands upright. Below, a white carton of chicken stock is placed vertically. On the left side, fresh green cilantro, a whole light brown onion, a green jalapeno, a bright green lime, two garlic cloves, and a dark green avocado are grouped together. Three small white bowls hold dark brown chili powder and golden cumin powder, while a larger white bowl contains bright yellow corn kernels. Another white bowl is filled with black beans, and the largest white bowl is filled with chunky red tomato sauce. Three light yellow corn tortillas lay stacked near the center. The colors create a bright, fresh, and organized look. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the key to nailing this recipe. Each element is simple but plays an essential role in creating the balance of taste, texture, and color that makes this soup truly shine.

2 cups shredded cooked chicken: Use rotisserie or leftover chicken for convenience and rich flavor.
1 tbsp olive oil: Helps sauté the vegetables and adds a fruity depth.
1 onion, diced: Brings a natural sweetness and body to the soup base.
3 cloves garlic, minced: Introduces a fragrant warmth that lifts all the other flavors.
1 can diced tomatoes: Adds acidity and juiciness, the backbone of the broth.
4 cups chicken broth: Creates the comforting liquid that carries the spices and chicken.
1 tsp cumin: Provides an earthy, smoky note true to Mexican flavors.
1 tsp chili powder: Adds gentle heat and complexity without overpowering.
½ cup corn: A pop of sweetness and texture contrast that brightens up each spoonful.
Salt & pepper to taste: Essential seasonings that bring everything into perfect harmony.

1 avocado, diced: The star of the avocado salsa, lending creaminess and freshness.
¼ cup chopped tomatoes: Adds juiciness and color to the salsa topping.
1 tbsp lime juice: A tangy zing that wakes up the avocado and enhances the salsa’s vibrancy.
1 tbsp cilantro: Adds a herbal brightness that complements both the soup and salsa.

How to Make Chicken Tortilla Soup With Avocado Salsa Recipe

Step 1: Sauté the Aromatics

Start by warming the olive oil over medium heat in a large pot. Toss in the diced onion and cook until it turns soft and translucent. This step builds a sweet and fragrant foundation that’s crucial for the depth of flavor you’re aiming for. Once the onions are just perfect, add the minced garlic and cook it briefly until fragrant, being careful not to let it burn.

Step 2: Build the Soup Base

Next, stir in the canned diced tomatoes along with their juices. The acidity here balances out the richness of the chicken and broth later on. Pour in the chicken broth and bring everything to a gentle simmer. At this point, add the shredded chicken, corn, cumin, chili powder, and a pinch of salt and pepper. The spices transform a simple broth into something vibrant and satisfying.

Step 3: Simmer to Perfection

Let the soup simmer for about 15 minutes. This gentle cooking allows the flavors to mingle and intensify. The corn softens just enough to provide a little sweetness without losing its bite, while the chicken soaks up the spices and broth, becoming tender and flavorful throughout.

Step 4: Prepare the Avocado Salsa

While the soup simmers, combine diced avocado, chopped tomatoes, lime juice, and chopped cilantro in a small bowl. The lime juice keeps the avocado from browning and adds a bright zip that makes the salsa fresh and lively. The salsa is the perfect cool contrast to the warm and smoky soup.

Step 5: Assemble and Serve

Ladle the hot soup into bowls and generously spoon the avocado salsa on top. Finish with crunchy tortilla strips for texture and extra excitement in every bite. This layering of flavors and textures makes each spoonful magical!

How to Serve Chicken Tortilla Soup With Avocado Salsa Recipe

The image shows a white bowl filled with a clear soup layered with chunks of light-colored chicken, dark green leafy vegetables, and small bits of onion, all floating in a golden broth. On one side of the bowl, there are two light beige tortilla chips slightly dipped into the soup, and next to them are bright green slices of avocado along with fresh cilantro leaves. A gold spoon is placed inside the bowl with its handle resting on the side. The bowl is set on a white marbled surface with a lime half and some cilantro leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond avocado salsa and tortilla strips, consider adding a dollop of sour cream, a sprinkle of shredded cheese, or a handful of fresh chopped cilantro to brighten the presentation and bring additional creamy, tangy, or herbal notes.

Side Dishes

This soup pairs beautifully with classic Mexican sides like warm corn tortillas, a simple Mexican rice, or a crisp green salad with lime vinaigrette to keep things light and fresh alongside the hearty soup.

Creative Ways to Present

Serve this soup in rustic bowls with colorful napkins to evoke a cozy Mexican cantina vibe. For a party, consider small shot glasses of the soup topped with avocado salsa as a fun appetizer. You can also drizzle a line of crema or hot sauce over each bowl for visual appeal and extra zing.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer the soup to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making leftovers just as delicious, if not more.

Freezing

This soup freezes well without the avocado salsa. Store the soup separately in freezer-safe containers for up to 3 months. Add freshly made avocado salsa after thawing for the best texture and flavor.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Remember to add the avocado salsa only after reheating so it stays fresh and vibrant.

FAQs

Can I use chicken breast instead of shredded cooked chicken?

Absolutely! Poach or bake chicken breast beforehand, then shred it to maintain that tender texture in the soup.

Is this recipe spicy?

It has a mild to medium spice level thanks to chili powder. You can always adjust by adding jalapeños or hot sauce if you prefer more heat.

Can I make the soup vegetarian?

Yes! Substitute vegetable broth for chicken broth and omit the chicken, or use beans for protein to keep it hearty and filling.

What if I don’t have fresh cilantro?

Dried cilantro isn’t quite the same; if you don’t have fresh, try substituting with fresh parsley or a little extra lime juice for brightness.

What tortilla strips do you recommend?

Store-bought tortilla strips work great, or you can easily make your own by cutting corn tortillas into thin strips, tossing them in oil, and baking or frying until crisp.

Final Thoughts

I truly hope you give this Chicken Tortilla Soup With Avocado Salsa Recipe a whirl in your kitchen. It’s the perfect balance of comforting and fresh, easy enough for a weeknight yet impressive enough to share with guests. Once you taste that warm, zesty broth paired with creamy avocado salsa and crispy tortillas, it might just become your new favorite soup for all occasions.