Chicken Tortilla Soup with Avocado and Lime

Why You’ll Love This Recipe

• Comforting and hearty, but still bright from lime and fresh cilantro.
• Great way to use leftover or rotisserie chicken for a weeknight-friendly dinner.
• Customizable heat level and toppings so everyone can build their perfect bowl.
• Makes excellent leftovers, and the base soup freezes beautifully.

Grocery List

• Produce: Yellow onion, red bell pepper, garlic, jalapeño, limes, cilantro, avocado, optional radishes and extra jalapeño for topping.
• Dairy: Shredded Monterey Jack or pepper Jack cheese, sour cream or Mexican crema.
• Pantry: Olive oil, neutral oil, corn tortillas, canned fire-roasted diced tomatoes, canned diced green chiles, chicken broth, corn (frozen or canned), tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, kosher salt, black pepper.

Full Ingredients

For the Chicken Tortilla Soup

• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (leave some seeds for extra heat, optional)
• 1 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano (Mexican oregano if you have it)
• 1 tbsp tomato paste
• 1 (14.5 oz) can fire-roasted diced tomatoes, with juices
• 1 (4 oz) can diced green chiles, mild or medium
• 6 cups low-sodium chicken broth
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 3 cups cooked shredded chicken (about 1 1/2 lb cooked chicken or 1 rotisserie chicken, meat only)
• 1 cup corn kernels (frozen, canned and drained, or fresh)
• Juice of 1–2 limes (about 3 tbsp, to taste)
• 2 tbsp chopped fresh cilantro, plus more for serving

For the Crunchy Tortilla Strips

• 6 small corn tortillas (6-inch), cut into thin strips
• 1 1/2 tbsp neutral oil (such as canola, vegetable, or avocado oil)
• Pinch of kosher salt

For Serving (Toppings)

• 1 large ripe avocado, diced
• 1 cup shredded Monterey Jack or pepper Jack cheese (or Mexican cheese blend)
• 1/2 cup sour cream or Mexican crema
• Lime wedges
• Extra chopped fresh cilantro
• Optional: thinly sliced radishes, extra sliced jalapeño, hot sauce

Step-by-Step Instructions

Step 1: Prep the Ingredients and Chicken

Dice the onion and red bell pepper, mince the garlic, and finely chop the jalapeño (removing seeds and membranes if you prefer mild heat). Chop the cilantro and set aside the portion for the soup and the extra for garnishing later.

If you are using leftover or rotisserie chicken, remove the skin and bones and shred the meat into bite-size pieces with your fingers or two forks until you have about 3 cups. If you are starting with raw boneless, skinless chicken, cook it first by simmering gently in salted water or broth for 15–20 minutes until cooked through, then shred. Set the shredded chicken aside while you start the soup base.

Step 2: Make the Crispy Tortilla Strips

Preheat your oven to 400°F (200°C). Stack the corn tortillas, slice them into thin strips about 1/4 inch wide, and place them on a baking sheet. Drizzle with the neutral oil and toss with your hands to coat evenly, then spread into a single layer. Sprinkle with a pinch of kosher salt.

Bake for 10–12 minutes, tossing once halfway through, until the strips are crisp and lightly golden around the edges. Keep an eye on them near the end, as they can go from perfectly crisp to overly dark quickly. Remove from the oven and let them cool on the pan; they will crisp up a bit more as they cool. Set aside for serving.

Step 3: Sauté the Aromatics

While the tortilla strips bake, heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and red bell pepper. Cook, stirring occasionally, for 5–6 minutes, until the vegetables are softened and the onion is translucent.

Add the minced garlic and jalapeño. Cook for another 1 minute, stirring frequently, until fragrant. Be careful not to let the garlic brown, or it can turn bitter.

Step 4: Build the Flavor Base

Sprinkle in the ground cumin, chili powder, smoked paprika, and dried oregano. Stir well so the vegetables are evenly coated. Cook the spices for about 1 minute, stirring constantly, to lightly toast them and wake up their flavors.

Add the tomato paste and cook for another 1 minute, stirring it into the vegetables until it darkens slightly in color. This quick step helps deepen the tomato flavor and gives the soup a richer base.

Step 5: Add Liquids and Simmer

Pour in the fire-roasted diced tomatoes (with their juices), diced green chiles, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot for extra flavor. Season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low or medium-low to maintain a steady simmer. Partially cover the pot and simmer for 10 minutes to let the flavors meld and the broth develop depth.

Step 6: Add Chicken and Corn, Then Finish with Lime and Cilantro

Stir in the shredded chicken and the corn kernels. Continue to simmer, uncovered, for another 10–15 minutes, or until the chicken is heated through and the flavors have fully come together. If the soup seems too thick for your liking, you can add a bit more broth or water (start with 1/2 cup).

Turn off the heat. Stir in the lime juice and chopped cilantro. Taste the soup and adjust seasoning with more salt, pepper, or lime juice as needed. The broth should taste bright, savory, and well seasoned.

Step 7: Serve and Garnish

Ladle the hot soup into bowls. Top each bowl generously with a handful of crunchy tortilla strips. Add diced avocado, a sprinkle of shredded cheese, and a spoonful of sour cream or crema, if using. Finish with extra cilantro and a lime wedge on the side.

Serve immediately while the tortilla strips are still crisp. Offer optional toppings like sliced jalapeño, thinly sliced radishes, and hot sauce at the table so everyone can customize their bowl.

Pro Tips

• Use rotisserie chicken for speed: A store-bought rotisserie chicken makes this recipe especially weeknight-friendly and adds great flavor.
• Control the heat: For a mild soup, omit the jalapeño or remove all seeds and membranes. For more heat, leave some seeds in or add a pinch of cayenne.
• Toast those spices: Do not skip the step of briefly toasting the spices and tomato paste; it dramatically boosts the depth of flavor.
• Keep tortilla strips crisp: Store extra tortilla strips in an airtight container at room temperature and add them to each bowl at the last second so they stay crunchy.
• Adjust consistency: If the soup is too thick, thin with a bit more broth or water; if too brothy, simmer uncovered a little longer to reduce.

Variations

• Smoky chipotle version: Add 1–2 tsp minced chipotle peppers in adobo sauce along with the spices for a deeper smoky heat.
• Veggie-forward version: Add extra vegetables such as zucchini, black beans, or chopped carrots. Substitute some or all of the chicken broth with vegetable broth and use a plant-based chick’n or extra beans for a meatless option.
• Cheesy enchilada twist: Stir in 1/2 cup of your favorite red enchilada sauce and an extra handful of cheese for a richer, more enchilada-like soup.

Storage & Make-Ahead

Store the soup base (without toppings or tortilla strips) in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, adding a splash of broth or water if it has thickened in the fridge. The soup also freezes very well: cool completely, then transfer to freezer-safe containers and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

For the best texture, keep the tortilla strips and fresh toppings (avocado, cilantro, cheese, sour cream) separate and add them only when serving. The baked tortilla strips can be stored at room temperature in an airtight container for up to 3 days and re-crisped in a 350°F (175°C) oven for 3–5 minutes if needed.

Nutrition (per serving)

Approximate for 1 of 6 servings, including tortilla strips and typical toppings (cheese, avocado, sour cream): about 420 calories; 25 g protein; 20 g fat; 33 g carbohydrates; 5 g fiber; 6 g sugar; 900 mg sodium. Actual values will vary based on specific ingredients, toppings, and portion sizes.