Chicken Tortilla Soup with Avocado and Lime

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 6 corn tortillas, cut into 1/4-inch strips
• 2 tbsp olive oil, divided
• 1 medium yellow onion, diced; 1 jalapeño, minced
• 3 garlic cloves, minced
• 2 tsp chili powder, 1 1/2 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano
• 1 tbsp tomato paste; 1 can (14.5 oz) fire-roasted diced tomatoes
• 6 cups low-sodium chicken broth
• 1 1/4 lb boneless skinless chicken breasts or thighs
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned)
• 1 lime; 1/3 cup chopped cilantro
• Kosher salt and black pepper
• Toppings: 1 1/2 cups shredded sharp cheddar, 1 avocado

Do This

• 1) Bake tortilla strips at 375°F (190°C) with 1 tbsp oil and a pinch of salt, 10–12 minutes; cool to crisp.
• 2) Sauté onion and jalapeño in 1 tbsp oil (medium heat) 4–5 minutes; add garlic and spices 30 seconds; stir in tomato paste.
• 3) Add tomatoes and broth; bring to a boil, then reduce to a simmer.
• 4) Add chicken; simmer covered 12–15 minutes until 165°F (74°C). Remove, rest 5 minutes, shred.
• 5) Stir in black beans and corn; return shredded chicken; simmer 5 minutes.
• 6) Off heat, add lime juice and cilantro; season. Ladle into bowls and top with cheddar, avocado, and tortilla strips.

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Why You’ll Love This Recipe

• Bright, tomato-chicken broth balanced with smoky spices and a squeeze of lime.
• Crunchy baked tortilla strips contrast with tender shredded chicken.
• Pantry-friendly and weeknight-easy—one pot, 50 minutes.
• Customizable heat and toppings, plus freezer-friendly for future meals.

Grocery List

• Produce: 1 medium yellow onion, 1 jalapeño, 3 garlic cloves, 1 lime, 1 bunch cilantro, 1 ripe avocado
• Dairy: Sharp cheddar cheese (about 6 oz)
• Pantry: Corn tortillas, olive oil, chicken broth (low-sodium), canned fire-roasted diced tomatoes, tomato paste, black beans, corn kernels (frozen or canned), chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper

Full Ingredients

Crispy Tortilla Strips

• 6 corn tortillas (6-inch/15 cm), cut into 1/4-inch (6 mm) strips
• 1 tbsp olive oil
• 1/8 tsp kosher salt

Soup Base

• 1 tbsp olive oil
• 1 medium yellow onion, diced small (about 1 cup/150 g)
• 1 jalapeño pepper, seeded and minced (leave some seeds for extra heat)
• 3 garlic cloves, minced
• 2 tsp chili powder (ancho if you have it)
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tbsp tomato paste
• 1 can (14.5 oz/411 g) fire-roasted diced tomatoes with juices
• 6 cups (1.4 L) low-sodium chicken broth
• 1 1/4 lb (565 g) boneless skinless chicken breasts or thighs
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 bay leaf (optional)

Add-Ins & Finish

• 1 can (15 oz/425 g) black beans, drained and rinsed
• 1 cup (150 g) corn kernels (frozen, thawed; or canned, drained)
• 1 lime, juiced (plus extra lime wedges for serving)
• 1/3 cup (10 g) chopped fresh cilantro

To Serve

• 1 1/2 cups (6 oz/170 g) shredded sharp cheddar cheese
• 1 ripe avocado, diced
• Crispy tortilla strips (from above)

Step-by-Step Instructions

Step 1: Bake the crispy tortilla strips

Preheat the oven to 375°F (190°C). Toss the tortilla strips with 1 tbsp olive oil and 1/8 tsp kosher salt. Spread in a single layer on a large sheet pan. Bake for 10–12 minutes, tossing once halfway, until golden and crisp. Let cool on the pan—they’ll crisp further as they cool.

Step 2: Sauté the aromatics

Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced jalapeño; cook, stirring occasionally, until slightly softened and translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Sprinkle in the chili powder, cumin, smoked paprika, and oregano. Stir for 30–60 seconds to bloom the spices, then add the tomato paste and cook another 30 seconds.

Step 3: Build the tomato-chicken broth

Pour in the fire-roasted tomatoes (with juices) and the chicken broth. Add the bay leaf if using. Stir, increase heat to bring to a boil, then reduce to a gentle simmer. Season with 1 tsp kosher salt and 1/2 tsp black pepper.

Step 4: Poach and shred the chicken

Nestle the chicken breasts or thighs into the simmering broth. Cover partially and maintain a gentle simmer until the chicken is cooked through, 12–15 minutes (internal temperature 165°F/74°C). Transfer chicken to a board, rest 5 minutes, then shred with two forks into bite-size pieces.

Step 5: Add beans, corn, and return the chicken

Remove and discard the bay leaf. Stir in the black beans and corn. Return the shredded chicken to the pot. Simmer 5 minutes to warm everything through and let flavors mingle. If you prefer a thinner soup, add up to 1/2 cup (120 ml) water; for thicker body, simmer a few minutes longer.

Step 6: Brighten and season

Turn off the heat. Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with more salt and pepper as needed. The soup should taste bright and balanced with a gentle smoky finish.

Step 7: Ladle and garnish

Ladle soup into warm bowls. Top each bowl with a handful of crispy tortilla strips, a sprinkle of shredded sharp cheddar (let it melt slightly), and diced avocado. Serve with extra lime wedges for squeezing at the table.

Pro Tips

• Use rotisserie chicken to save time: shred 3 cups (about 12 oz/340 g) cooked chicken and add in Step 5; skip poaching time.
• For restaurant-style body, blend 1 cup of the soup (without chicken) until smooth and stir back in—or whisk 1 tbsp masa harina with 2 tbsp water and simmer 3 minutes.
• Fire-roasted tomatoes add a subtle smokiness. If using regular diced tomatoes, add a pinch more smoked paprika.
• Keep tortilla strips crisp by adding them just before serving. Store extras in an airtight container and re-crisp at 350°F (175°C) for 3–4 minutes if needed.
• Season late: lime juice perks up flavors, so add it before the final salt check.

Variations

• Chipotle-Lime: Stir in 1–2 tsp chopped chipotle in adobo with the spices for a deep, smoky heat. Garnish with extra cilantro and lime.
• Creamy Twist: Swirl in 1/4 cup Mexican crema or sour cream off heat for a silky finish; swap cheddar for Monterey Jack.
• Vegetarian: Use vegetable broth and add an extra can of beans (pinto or black) or 1 1/2 cups roasted vegetables in place of the chicken.

Storage & Make-Ahead

Refrigerate soup (without avocado and tortilla strips) in an airtight container up to 4 days. Freeze up to 3 months; thaw in the fridge and reheat gently on the stovetop. Make tortilla strips up to 3 days ahead and store airtight at room temperature; re-crisp briefly in the oven. Add cilantro, lime, avocado, and cheese after reheating for the freshest flavor and best texture.

Nutrition (per serving)

Approx. 505 calories; 35 g protein; 45 g carbohydrates; 21 g fat; 9 g fiber; 950 mg sodium. Values will vary based on exact toppings and broth used.