Quick Tortilla Soup With Chicken and Avocado Recipe

By
Yasmin Fahr
Yasmin Fahr: Contributing Writer at Serious Eats
Yasmin Fahr
Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.
Learn about Serious Eats' Editorial Process
Updated August 29, 2018
20140127-one-pot-wonder-tortilla-soup-thumb-610x457-380081.jpg
Yasmin Fahr

Note: If you're short on time, then you can buy some good-quality tortilla chips and loosely break those into the soup. Alternatively, fry your own by frying strips of fresh corn tortillas in 350°F oil until crisp and golden brown. Crispy strips can also be made under the broiler: brush tortillas with oil, slice into strips, and place on a parchment-lined rimmed baking sheet. Broil until crisp, turning half way through, about 5 minutes total.

Recipe Details

Quick Tortilla Soup With Chicken and Avocado Recipe

Active 20 mins
Total 20 mins
Serves 4 servings

Ingredients

  • 1 1/2 tablespoons olive oil

  • 1 onion diced (about 1 cup)

  • 1 poblano chile, seeded and finely diced (about ½ cup)

  • Kosher salt and freshly ground black pepper

  • 3 cloves garlic, minced or grated with a microplane

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 2 chipotle chiles in adobo, finely chopped, with 1 teaspoon of the sauce

  • 1 (28-ounce) can strained tomatoes

  • 4 cups homemade or store-bought low-sodium chicken stock

  • 2 boneless skinless chicken breast halves, cut into 1/2-inch cubes or fine slivers (about 1 pound total)

  • 1 cup frozen corn kernels

  • Crispy tortilla strips or chips, for topping (see note)

  • 1/2 cup queso fresco or feta cheese, crumbled

  • 1 avocado, sliced

  • Fresh cilantro leaves, for serving

  • 1 lime, cut into 8 wedges, for serving

Directions

  1. Heat the oil in a 12-inch skillet or pot over medium-high heat until shimmering. Add the onion and chile with a pinch of salt and cook until softened, about three minutes. Add the garlic, spices, chile and sauce and mix until fragrant, about 30 seconds more.

  2. Add the tomatoes and broth and adjust the heat to maintain an active simmer and allow to thicken slightly, about 5 minutes. Add the chicken and corn and continue cooking until the chicken is cooked through, about 3 minutes.

  3. Divide between four bowls and top with the tortilla strips, crumbled cheese, avocado slices, cilantro and serve with lime wedges.

This Recipe Appears In

Nutrition Facts (per serving)
481Calories
21gFat
39gCarbs
38gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories481
% Daily Value*
Total Fat 21g27%
Saturated Fat 6g28%
Cholesterol 89mg30%
Sodium 1030mg45%
Total Carbohydrate 39g14%
Dietary Fiber 8g30%
Total Sugars 15g
Protein 38g
Vitamin C 76mg378%
Calcium 194mg15%
Iron 4mg21%
Potassium 1512mg32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes