Chicken Tortilla Soup with Avocado & Lime
There’s something incredibly comforting about a warm bowl of Chicken Tortilla Soup with Avocado & Lime. It’s a vibrant, flavorful soup that brings together tender shredded chicken, hearty black beans, sweet corn, and a zesty lime finish, all topped with creamy avocado and crunchy tortilla strips. This recipe is perfect for cozy nights in or when you want a satisfying meal that’s quick to whip up yet feels like a treat. Plus, it’s a wonderful way to use up leftover chicken or celebrate fresh ingredients in a wholesome way.
Why This Recipe Belongs in Your Rotation
This Chicken Tortilla Soup with Avocado & Lime isn’t just delicious—it’s a nutritious powerhouse that’s easy to customize and perfect for any season. The combination of spices like cumin and chili powder gives it a warm, smoky depth without overwhelming heat, making it accessible for all palates. Adding fresh avocado and lime juice brightens the soup and adds a creamy texture without heavy dairy, keeping it light yet filling.
Whether you’re looking for a weeknight dinner that comes together in under an hour or a crowd-pleaser for casual entertaining, this soup fits the bill. It’s packed with protein, fiber, and vibrant veggies, so you’ll feel satisfied and energized. Plus, the crunchy tortilla strips on top add just the right amount of texture contrast to keep every spoonful exciting.
Shopping List
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 2 cups cooked chicken, shredded (Juicy Whole Roast Chicken is a great option)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- Salt and pepper to taste
- 1 avocado, diced
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
- 2 cups tortilla strips (fried or baked)
- Optional: grated cheese for topping
Before You Start: Equipment
- Large pot or Dutch oven – for cooking the soup evenly
- Cutting board and sharp knife – to dice the onion, garlic, bell pepper, and avocado
- Wooden spoon or spatula – for sautéing and stirring
- Measuring spoons and cups – to get your spices and liquids just right
- Ladle – for serving the soup
- Bowl for serving – to showcase your beautiful soup toppings
Cooking Chicken Tortilla Soup with Avocado & Lime: The Process
Step 1: Sauté the Aromatics
Heat 2 tablespoons olive oil in your large pot over medium heat. Add the diced onion and bell pepper. Cook for about 5 minutes, stirring occasionally, until softened and fragrant. Toss in the minced garlic and cook for another 1-2 minutes until you can smell that beautiful garlic aroma.
Step 2: Add the Spices
Sprinkle in 2 teaspoons of ground cumin and 1 teaspoon chili powder. Stir well to coat the veggies in the spices, cooking for about 1 minute. This step helps release the flavors and gives the soup its signature warm, smoky base.
Step 3: Pour in the Liquids and Main Ingredients
Add 6 cups of chicken broth, 1 can of diced tomatoes (with their juice), rinsed and drained black beans, and corn kernels. Stir everything together and bring to a simmer.
Step 4: Add the Shredded Chicken
Once simmering, add 2 cups of cooked, shredded chicken. This is where leftover chicken shines, or you can use Juicy Whole Roast Chicken for a flavorful boost. Simmer for another 10-15 minutes to let all the flavors meld.
Step 5: Season to Taste
Add salt and pepper to your liking. Remember to taste your soup as you go to get the perfect balance.
Step 6: Final Touches
Turn off the heat and stir in the juice of 1 lime. This brightens the entire soup and adds a fresh zing that’s absolutely irresistible.
Step 7: Serve with Toppings
Ladle the soup into bowls and top with diced avocado, fresh cilantro, and crunchy tortilla strips. If you like, sprinkle some grated cheese on top for a creamy finish.
Make It Your Way
- Swap the chicken for turkey or cooked shredded beef for a different protein twist.
- Use baked tortilla strips for a lighter, less oily crunch.
- Add jalapeño or a dash of hot sauce if you prefer a spicier soup.
- Mix in some diced zucchini or carrots for extra veggies.
- Top with sour cream or Greek yogurt for a creamy, tangy layer.
- Try substituting black beans with pinto beans or kidney beans depending on your pantry.
- For a cheesy variation, check out the Cheesy Taco Skillet With Black Beans to inspire your toppings.
Troubles You Can Avoid
- Soup too watery: Simmer uncovered for a bit longer to reduce excess liquid or add a small handful of crushed tortilla chips into the pot to thicken naturally.
- Blah flavor: Don’t skip the spices or lime juice—they are key for depth and brightness.
- Overcooked chicken: Add shredded chicken towards the end to keep it tender and juicy.
- Toppings soggy: Add avocado and tortilla strips right before serving to keep textures intact.
Save for Later: Storage Tips
Store leftover Chicken Tortilla Soup with Avocado & Lime in an airtight container in the refrigerator for up to 4 days. Keep the avocado and tortilla strips separate to avoid mushiness. Reheat gently on the stove or in the microwave, adding fresh lime juice again to revive the flavors. For longer storage, freeze the soup (minus the avocado and tortilla strips) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Top Questions & Answers
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken is a convenient and flavorful shortcut for this recipe. Just shred the meat and add it during the final simmer.
Is it okay to use canned corn and beans?
Yes, canned corn and beans work perfectly and save time. Just be sure to rinse and drain the beans well to reduce sodium and improve texture.
Can I make this soup vegetarian?
To make a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or even tofu for protein.
How can I make homemade tortilla strips?
Cut corn tortillas into thin strips, toss with a little olive oil and salt, then bake at 375°F (190°C) for 10-15 minutes until crispy. This is a healthier alternative to frying.
One Pan, More Ideas
- Juicy Whole Roast Chicken – A perfect main to pair with this soup or use leftovers in your next batch.
- Cheesy Taco Skillet With Black Beans – Another hearty dish featuring black beans and bold flavors.
Wrap-Up
Chicken Tortilla Soup with Avocado & Lime is a delicious, nourishing meal that’s easy to make and endlessly adaptable. The harmony of spices, fresh lime, creamy avocado, and crunchy tortillas makes it an instant favorite in any kitchen. Whether you’re cooking for one or feeding a crowd, this recipe brings warmth, comfort, and a pop of vibrant flavors to your table. Keep this one in your recipe rotation, and you’ll have a go-to dish that’s as versatile as it is satisfying.
Ready to dive into this bowl of goodness? Let’s get cooking!
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Chicken Tortilla Soup with Avocado & Lime
Ingredients
Equipment
Method
- Heat 2 tablespoons olive oil in your large pot over medium heat. Add the diced onion and bell pepper. Cook for about 5 minutes, stirring occasionally, until softened and fragrant. Toss in the minced garlic and cook for another 1-2 minutes until aromatic.
- Sprinkle in 2 teaspoons ground cumin and 1 teaspoon chili powder. Stir well to coat the veggies in the spices, cooking for about 1 minute to release flavors.
- Add 6 cups chicken broth, 1 can diced tomatoes with juice, rinsed and drained black beans, and corn kernels. Stir and bring to a simmer.
- Once simmering, add 2 cups cooked shredded chicken. Simmer for another 10-15 minutes to meld flavors.
- Season with salt and pepper to taste, adjusting as needed.
- Turn off heat and stir in the juice of 1 lime to brighten the soup.
- Ladle soup into bowls and top with diced avocado, fresh cilantro, crunchy tortilla strips, and optional grated cheese.
Notes
- Store leftover soup in an airtight container in the fridge up to 4 days; keep avocado and tortilla strips separate to avoid sogginess.
- Freeze soup without avocado and tortilla strips for up to 3 months; thaw overnight before reheating.
- For a vegetarian version, omit chicken and use vegetable broth; add extra beans or tofu for protein.
- Make homemade tortilla strips by baking corn tortillas tossed with olive oil and salt at 375°F for 10-15 minutes.
- Add jalapeño or hot sauce for a spicy kick or swap chicken for turkey or beef for variety.
