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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*

½ 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

  • Peruvian Chile Lime Seasoning

    This South American-inspired seasoning features the Peruvian chile, Aji Amarillo. The lemony, fruity flavor of this medium spicy Peruvian Chile Lim...

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  • Crushed Aleppo Peppers

    The Aleppo pepper, also known as a Halaby pepper, is named after the city in northern Syria famous for its chiles. Grown in the Middle East, these ...

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  • Cuban Island Spice

    Cuba is comprised of diverse cultural influences including Spanish, Portuguese, French, West African, and Asian. In creating a seasoning to represe...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • 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. This sea salt was harvested off t...

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  • Reduced Sodium Chicken Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well befo...

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Directions

In a 5- to 6-quart saucepan over medium heat, combine jalapeños, onion, Peruvian Chile Lime, Cuban Island, Aleppo and garlic and stir until spices are fragrant. Add 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.