Mexican Chicken Tortilla Soup with Avocado

Name: Mexican Chicken Tortilla Soup with Avocado
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 large onion (chopped); 3 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon paprika; 6 cups chicken broth (low sodium); 2 cups cooked chicken (shredded); 1 can diced tomatoes (14 oz can); 1 can black beans (drained and rinsed); 1 cup corn kernels (fresh or frozen); 2 tablespoons lime juice (freshly squeezed); 1/4 cup cilantro (chopped); 2 cups tortilla chips (crushed); 1 large avocado (diced); 1/2 cup cheddar cheese (shredded); 1/4 cup sour cream

HealthyMexicanDinnerComfort FoodFamily-FriendlyEasy

⏱️ 20m PREP

🔥 40m COOK

👥 6 SERVINGS

⚡ 350 CAL/SERV

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Overview

A hearty and flavorful soup packed with tender chicken, crunchy tortilla strips, and creamy avocado, infused with authentic Mexican spices.

Macronutrients per serving

grams

Protein

25.0g 31%

Fat

15.0g 19%

Carbs

40.0g 50%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

☀️ Vitamin A

20% DV

Essential for eye health

🔺 Calcium

15% DV

Important for bone health

🔺 Iron

10% DV

Supports oxygen transport in the blood

🌾 Fiber

10g

Promotes digestive health

🔺 Potassium

20% DV

Helps maintain normal blood pressure

Ingredients

Main Ingredients

1 tablespoon olive oil
1 large onion chopped
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
6 cups chicken broth low sodium
2 cups cooked chicken shredded
1 can diced tomatoes 14 oz can
1 can black beans drained and rinsed
1 cup corn kernels fresh or frozen
2 tablespoons lime juice freshly squeezed
1/4 cup cilantro chopped

Toppings

2 cups tortilla chips crushed
1 large avocado diced
1/2 cup cheddar cheese shredded
1/4 cup sour cream

Instructions

1 Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2 Add minced garlic, ground cumin, chili powder, and paprika. Cook for another 2 minutes until fragrant.
3 Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 5 minutes.
4 Add shredded chicken, diced tomatoes, black beans, and corn to the pot. Stir well to combine.
5 Simmer the soup for 20 minutes, allowing the flavors to meld together.
6 Stir in lime juice and chopped cilantro. Adjust seasoning with salt and pepper if needed.
7 Serve hot, topped with crushed tortilla chips, diced avocado, shredded cheddar cheese, and a dollop of sour cream.