Chicken Tortilla Soup Recipe with Avocado and Lime

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the diced onion until soft and translucent, 4–5 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

2. Step 2: Add the jalapeño (deseeded if you prefer less heat), crushed tomatoes, corn, black beans, tomato paste, cumin, and chili powder. Stir to combine.

3. Step 3: Pour in the chicken stock and stir in the shredded chicken. Add additional stock or water if you prefer a thinner consistency.

4. Step 4: Bring the soup to a boil, then reduce heat and simmer uncovered for about 20 minutes, stirring occasionally to meld the flavors.

5. Step 5: While the soup simmers, preheat the oven and slice corn tortillas into ¼-inch strips to make crispy toppings.

6. Step 6: Toss the strips with olive oil, kosher salt, and a little paprika, then spread them in a single layer on a baking sheet.

7. Step 7: Bake the tortilla strips for 12–14 minutes, until crisp but not browned. Let cool before serving.

8. Step 8: Finish the soup by stirring in chopped cilantro and lime juice. Serve with a handful of tortilla strips, sliced avocado, extra cilantro, and lime wedges.

No — you can cook chicken specifically for this soup. Poach or roast 1–2 chicken breasts, shred them, and add to the pot.

Yes. Fresh, frozen, or canned corn all work. Use about 2 cups of fresh or frozen kernels or a 15 oz. can.

For the soup

• 2 Tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 jalapeño pepper, deseeded and minced (optional)
• 1 can (28 oz.) crushed tomatoes
• 1 can (15 oz.) no-salt-added corn, rinsed
• 1 can (15 oz.) low-sodium black beans, rinsed
• 2 Tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 Tablespoon chili powder
• 4 cups low-sodium chicken stock
• 1 lb. shredded chicken
• ½ cup chopped cilantro, plus more for garnish
• Juice of 1 lime
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• Sliced avocado, for serving
• Lime wedges, for serving

For the tortilla strips

• 1 Tablespoon olive oil
• 8 corn tortillas, cut into ¼-inch strips
• ½ teaspoon kosher salt
• ¼ teaspoon paprika

• Heat 2 Tablespoons olive oil in a Dutch oven or large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
• Add the minced jalapeño, crushed tomatoes, corn, black beans, tomato paste, cumin, and chili powder. Stir to combine, then pour in the chicken stock and add the shredded chicken. If you like a thinner soup, add a bit more stock or water. Bring the mixture to a boil, reduce the heat, and simmer uncovered for 20 minutes, stirring occasionally.
• While the soup simmers, preheat the oven to 350°F (175°C). Stack the tortillas and slice through the stack to create ¼-inch strips. Place strips on a baking sheet, drizzle with 1 Tablespoon olive oil, sprinkle with ½ teaspoon kosher salt and ¼ teaspoon paprika, and toss to coat. Spread them in a single layer across the sheet(s).
• Bake the tortilla strips for 12–14 minutes or until crisp but not browned. Remove and allow to cool.
• When the soup has finished simmering, remove it from the heat. Stir in the chopped cilantro, lime juice, kosher salt, and black pepper. Taste and adjust seasoning as needed.
• Ladle the soup into bowls and top each serving with a handful of tortilla strips, avocado slices, extra cilantro, and a lime wedge. Enjoy warm.

Video demonstration available on the original recipe page.