Spicy Avocado Chicken Tortilla Soup

A vibrant and spicy variation of Chicken Tortilla Soup with creamy avocado, perfect for a filling and flavorful meal. This recipe balances spice and creaminess to delight your taste buds while appealing to lovers of Mexican cuisine.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 tbsp olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 jalapeño, chopped

1 tsp ground cumin

1/2 tsp paprika

6 cups chicken broth

2 cups shredded rotisserie chicken

1 cup canned corn, drained

1 can (15 oz) black beans, rinsed

1 can (14.5 oz) diced tomatoes

1 avocado, diced

1/4 cup fresh cilantro, chopped

1 lime, juiced

Salt and pepper to taste

4 corn tortillas, cut into strips

1/2 cup shredded cheddar cheese

1/4 cup sour cream

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and jalapeño, sauté until onion is translucent.

2. Stir in cumin and paprika, cooking for an additional minute until fragrant.

3. Pour in chicken broth, then add shredded chicken, corn, black beans, and diced tomatoes. Bring to a simmer and cook for 20 minutes.

4. Add diced avocado, chopped cilantro, and lime juice. Season with salt and pepper to taste.

5. In a separate pan, fry tortilla strips until crispy, then drain on paper towels.

6. Serve soup hot, topped with tortilla strips, cheese, and a dollop of sour cream.

Storage

Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months.

Reheating

Reheat in a saucepan over medium heat until warmed through. If frozen, thaw overnight in the refrigerator before reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.