Spicy Avocado Chicken Tortilla Soup is a deliciously comforting dish with a bit of a kick. This vibrant soup combines tender chicken, creamy avocado, and crispy tortilla strips to create a meal that's both hearty and satisfying. Perfect for a chilly day or when you need a little spice in your life.
Olive oil is the base for sautéing and infuses the soup with a rich flavor. Onion, garlic, and jalapeño add depth and a spicy kick. Ground cumin and paprika bring warmth and a hint of smokiness. Chicken broth forms the liquid base, while shredded rotisserie chicken provides convenience and tender protein. Canned corn and black beans contribute sweetness and heartiness. Diced tomatoes add a tangy, juicy element. Avocado gives creaminess, and cilantro offers fresh aroma. Lime juice brightens the flavors, and salt and pepper enhance them. Corn tortillas are transformed into crispy strips for texture, while shredded cheddar cheese and sour cream add richness.
This soup pairs beautifully with a side of homemade guacamole and a fresh green salad. For a more filling meal, serve it alongside some cheesy quesadillas. A chilled glass of iced tea or a light Mexican beer will complement the flavors perfectly.
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and chopped jalapeño. Let them sauté for about five minutes until the onion becomes translucent. Stir in the cumin and paprika and cook for another minute to let those spices release their aromas.
Add the chicken broth to the pot and bring it to a gentle simmer. Then, toss in the shredded chicken, canned corn, black beans, and diced tomatoes. Stir everything together and let it all simmer for about 20 minutes so the flavors meld beautifully.
Once the soup is simmering nicely, add the diced avocado, chopped cilantro, and a good squeeze of lime juice. Season with salt and pepper to taste, adjusting as needed.
While the soup is simmering, heat some oil in a separate pan and fry the corn tortilla strips until they're golden brown and crispy. Drain them on paper towels to remove excess oil.
When you're ready to serve, ladle the hot soup into bowls, and top with the crispy tortilla strips, a sprinkle of cheddar cheese, and a dollop of sour cream.
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