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Test Kitchen Approved

Chicken Avocado Tortilla Soup

Recipe By Kathi Hoy

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

Serve with shredded cheese or sour cream and tortilla chips or 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






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

2 Tbsp. chopped fresh cilantro (optional)


1 ripe avocado, peeled and diced or sliced

Optional garnishes: shredded cheese, sour cream

Savory Spice ingredients in this recipe

Directions

In a 5- to 6-quart saucepan 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, and green chiles and bring to boil. Reduce heat, cover, and simmer 15 min., stirring occasionally. Add chicken and tortilla strips to broth and return to boil. Reduce heat, cover, and simmer until chicken is cooked through, 5 to 10 min. Stir in cilantro (if using). Garnish each serving with avocado.