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Test Kitchen Approved

Chicken Avocado Tortilla Soup

Chicken Avocado Tortilla Soup

Chicken Avocado Tortilla Soup

Recipe By Kathi Hoy

Yields

6 to 8 servings

Cooking Time

30 Minutes

Recipe By Kathi Hoy

Once you have all the ingredients ready this recipe comes together really fast. It has a kick of heat that can be cooled down with a dollop of sour cream and a sprinkle of cheese.

Serving Suggestions

Garnish with shredded cheese, sour cream, tortilla chips, and lime wedges. Serve with a side of warm cornbread.

Recipe Notes

*To char jalapeños, hold them over the flame of a gas burner with tongs, turning until charred. Or broil in oven turning every few minutes until charred.

Ingredients

2 jalapeño peppers, charred, seeded, and diced*

1/2 medium onion, diced





8 cups chicken broth

1 (14 oz.) can fired roasted diced tomatoes

1 (4 oz.) can diced green chiles


2 lbs. boneless, skinless chicken breast, cut into bite-size pieces

10 (6-inch) corn tortillas, cut into 1/8-inch strips

1 ripe avocado, peeled and diced or sliced

2 Tbsp. chopped fresh cilantro

Savory Spice ingredients in this recipe

  • Peruvian Chile Lime Seasoning

    Our version of chili lime seasoning features the Peruvian aji amarillo (yellow chili pepper). Inspired by Peruvian spices, this chili lime seasonin...

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  • Cuban Island Spice

    Cuban Island Spice is a blend made with traditional Cuban spices, classic sofrito flavors & adobo seasonings. Add these Cuban spices and herbs ...

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  • Crushed Aleppo Peppers

    Our Crushed Aleppo Peppers are a mouthwatering, moderately hot blend of Aleppo pepper flakes. The Aleppo pepper is also known as the Halaby pepper....

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  • Minced Garlic

    Using dehydrated, Minced Garlic seasoning can save you time for recipes that may call for fresh garlic. No need for peeling, it doesn't spoil, and ...

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    Sale
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

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Directions

Step 1: Make soup base

In a large pot or Dutch oven over medium heat, combine jalapeños, onion, Peruvian Chile Lime Seasoning, Cuban Island Spice, Crushed Aleppo Chiles, and Minced Garlic and stir until spices are fragrant. Add chicken broth, tomatoes, green chiles, and Mayan Sea Salt. Bring to boil, then reduce heat, cover, and simmer for 15 min., stirring occasionally.

Step 2: Add chicken and simmer

Add chicken and tortilla strips to broth and return to a boil. Reduce heat, cover, and simmer for 5 to 10 min. until chicken is cooked through. Season with additional salt to taste. Top each serving with avocado, cilantro, and any additional garnishes.