Hearty Mexican Tortilla Soup with Avocado

Name: Hearty Mexican Tortilla Soup with Avocado
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 cup onion (chopped); 2 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon chili powder; 6 cups chicken broth; 1 14.5-ounce can diced tomatoes (with juice); 1 15-ounce can black beans (drained and rinsed); 1 cup corn (frozen or fresh); 2 cups cooked chicken breast (shredded); 1 cup cilantro (chopped); 2 tablespoons lime juice (freshly squeezed); 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (ground); 1 cup tortilla strips (fried or baked); 1 large avocado (sliced); 1 cup cheddar cheese (shredded); 1/2 cup sour cream

Gluten-FreeMexicanDinnerComfort FoodFamily-FriendlyHealthy

⏱️ 20m PREP

🔥 30m COOK

👥 6 SERVINGS

⚡ 350 CAL/SERV

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Overview

A warm and comforting Mexican soup loaded with savory spices, tender chicken, and crisp tortilla strips, topped with creamy avocado slices.

Macronutrients per serving

grams

Protein

25.0g 36%

Fat

15.0g 21%

Carbs

30.0g 43%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🌾 Fiber

32% DV

Aids in digestion

🔺 Calcium

20% DV

Essential for bone health

🔺 Iron

15% DV

Important for oxygen transport

☀️ Vitamin A

30% DV

Supports vision health

Ingredients

Main Ingredients

1 tablespoon olive oil
1 cup onion chopped
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon chili powder
6 cups chicken broth
1 14.5-ounce can diced tomatoes with juice
1 15-ounce can black beans drained and rinsed
1 cup corn frozen or fresh
2 cups cooked chicken breast shredded
1 cup cilantro chopped
2 tablespoons lime juice freshly squeezed
1 teaspoon salt or to taste
1/2 teaspoon black pepper ground

Toppings

1 cup tortilla strips fried or baked
1 large avocado sliced
1 cup cheddar cheese shredded
1/2 cup sour cream

Instructions

1 Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
2 Add minced garlic, ground cumin, and chili powder. Cook for 1 minute until fragrant.
3 Pour in the chicken broth, diced tomatoes with juice, black beans, and corn. Stir to combine.
4 Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
5 Add the shredded chicken, chopped cilantro, lime juice, salt, and black pepper. Stir well and cook for another 5 minutes.
6 Taste and adjust seasoning if necessary. Ladle the soup into bowls and top with tortilla strips, sliced avocado, shredded cheddar cheese, and a dollop of sour cream.