Name: Chicken Tortilla Soup with Avocado Salsa Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 1 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 jalapeño, seeded and diced (optional); 1 tsp ground cumin; 1 tsp chili powder; ½ tsp smoked paprika; 1 (14.5 oz) can diced tomatoes; 6 cups chicken broth; 2 cups cooked shredded chicken; 1 (15 oz) can black beans, drained and rinsed; 1 cup corn kernels (fresh or frozen); Salt and black pepper, to taste; Juice of 1 lime; 1 ripe avocado, diced; ¼ cup red onion, finely chopped; ¼ cup fresh cilantro, chopped; 1 tbsp lime juice; Salt, to taste; Tortilla strips or crushed tortilla chips; Shredded cheese; Sour cream

Jump to Recipe· 3.8 from 38 reviews

If you’re craving something boldly comforting and bursting with flavor, this Chicken Tortilla Soup with Avocado Salsa Recipe is a kitchen triumph you’re going to want in your weekly meal rotation. Imagine tender shredded chicken swimming in a rich spiced tomato broth, enhanced with vibrant beans and sweet corn, and then crowned with a fresh, creamy avocado salsa that adds the perfect bright contrast. Every spoonful marries warmth and zest, making it the ultimate hug-in-a-bowl that’s savory, colorful, and deeply satisfying.

Ingredients You’ll Need

A flat white marbled surface holds an array of cooking ingredients arranged neatly. On the top left are three clear glass small bowls, one filled with black beans, one with red tomato sauce, and one empty, next to another small bowl with a brown powder spice. To the right is a white rectangular plate holding two pale pink raw chicken pieces. Beside it stands a dark green bottle of avocado oil. Below these is a rectangular carton of organic chicken stock. On the bottom left, there is a bunch of fresh green cilantro, a whole onion, a green jalapeño, two cloves of garlic, a halved lime, and a whole avocado. In the center bottom are four stacked round yellow corn tortillas. The colors are bright with a clean, fresh look, and soft natural light. Photo taken with an iphone --ar 4:5 --v 7

This recipe is a celebration of simple but thoughtfully chosen ingredients. Each one plays a crucial role, whether it’s building the hearty base, layering the spice, or delivering fresh, vibrant pops of flavor in the salsa. You don’t need anything fancy, just quality components that come together effortlessly to make something magical.

Olive oil: The essential base for sautéing that develops rich flavor and aroma.
Onion: Adds natural sweetness and depth when softened.
Garlic: A punch of pungent warmth that wakes up the entire soup.
Jalapeño (optional): For a gentle kick of heat—skip or adjust based on your spice tolerance.
Ground cumin: Earthy and warm, giving the soup a classic Mexican spark.
Chili powder: Adds smoky heat and complexity.
Smoked paprika: Brings a subtle smoky layer that elevates the broth.
Diced tomatoes: Provide fresh acidity and body to the soup base.
Chicken broth: The liquid heart of the soup, rich and savory.
Cooked shredded chicken: Tender, protein-packed, and ready to absorb all those spices.
Black beans: Earthy and hearty, they add texture and protein.
Corn kernels: Sweetness and a burst of color for contrast.
Lime juice: Brightens and balances richness with a citrus zing.
Avocado: Creamy and mellow, foundational to the fresh salsa topping.
Red onion: Sharp crunch and color in the salsa.
Fresh cilantro: Herby brightness that beautifully complements avocado.
Salt and black pepper: To season and bring every element to life.
Tortilla strips or crushed chips: For that iconic crunchy tortilla texture on top.
Shredded cheese and sour cream: Optional but highly recommended indulgent finishing touches.

How to Make Chicken Tortilla Soup with Avocado Salsa Recipe

Step 1: Sauté your aromatics

Begin by warming olive oil in a large pot on medium heat. Toss in the diced onion and cook until it’s soft and fragrant—about five minutes. This step builds a sweet, savory foundation. Then, add garlic and jalapeño for a quick 30 seconds; this awakens their bold flavors gently without burning.

Step 2: Spice it up

Next, stir in ground cumin, chili powder, and smoked paprika. The moment these spices hit the warm oil, your kitchen will fill with irresistible aromas that hint at the deliciousness to come. Stir just until fragrant—this releases their essential oils for optimal flavor depth.

Step 3: Build the soup base

Add canned diced tomatoes along with the chicken broth and bring everything to a boil. This combination melds acidity with savory broth, creating a rich canvas. Once boiling, lower the heat and let it simmer gently for 15 minutes, allowing the flavors to develop fully.

Step 4: Add the hearty elements

Stir in shredded chicken, black beans, and corn. These ingredients add texture, heartiness, and sweetness. Simmer the soup for another 10 minutes so the flavors marry and the chicken stays tender and juicy.

Step 5: Season and brighten

Finally, season with salt and freshly ground pepper to taste, then squeeze in the juice of one lime. The citrus here is a game changer—it brightens and balances the deep, smoky flavors, lifting the entire soup to new heights.

Step 6: Prepare the avocado salsa

While the soup simmers, mix diced avocado, finely chopped red onion, cilantro, lime juice, and a pinch of salt in a bowl. This fresh salsa brings a cool, creamy, and zesty contrast that perfectly complements the warm soup.

Step 7: Serve with style

Ladle the hot soup into bowls and generously top with the avocado salsa. Add crunchy tortilla strips or crushed tortilla chips, and if you like, sprinkle shredded cheese or a dollop of sour cream. Each spoonful will delight with layers of texture and flavor.

How to Serve Chicken Tortilla Soup with Avocado Salsa Recipe

A white bowl with a honeycomb texture is filled with clear yellow broth and visible layers of small white cubes of chicken and bright green kale pieces mixed in. On the right side of the bowl, there are two large triangular, light yellow tortilla chips standing upright, next to a fresh green avocado slice with smooth texture and a sprig of bright green cilantro resting on top. A pale gold spoon is placed inside the bowl on the left side, partly submerged in the soup. In the background on the right, part of a white bowl holding more soup with similar ingredients is visible, alongside a twisted half of a squeezed lime with green skin on the white marbled surface under the bowls. Fresh cilantro sprigs and half an avocado sit in the top left of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes are your friend here. The avocado salsa tops the soup with its creamy brightness, but don’t stop there. A handful of crispy tortilla strips provides delightful crunch, while shredded cheese adds melty richness. A spoonful of sour cream lends creaminess that perfectly cools the spice and heightens indulgence.

Side Dishes

This soup stands beautifully on its own, but pairing it with a fresh green salad or warm corn tortillas makes for a complete, hearty meal. You can also serve with simple guacamole and salsa on the side for those who want to go all-in on Mexican-inspired flavors.

Creative Ways to Present

For a festive touch, serve this soup in small, hollowed-out mini pumpkins or colorful bowls to brighten the table. Layer the avocado salsa as a vibrant topping right before serving to keep its color fresh. You can even offer different toppings buffet-style so everyone can customize their bowl!

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in the refrigerator for up to four days. Store it without the avocado salsa and tortilla strips to prevent sogginess. When ready to enjoy again, simply reheat gently on the stovetop or in the microwave.

Freezing

This Chicken Tortilla Soup with Avocado Salsa Recipe freezes very well—just make sure to freeze the soup portion without the avocado salsa or tortilla chips. Use airtight containers or freezer bags, and it will keep for up to three months. Thaw overnight in the fridge before reheating.

Reheating

When reheating, warm the soup over medium heat, stirring occasionally for even heat distribution. Prepare a fresh batch of avocado salsa at that time, as it tastes best fresh and preserves the bright, creamy texture. Add tortilla strips just before serving to maintain crunch.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply substitute the chicken broth with vegetable broth and replace shredded chicken with extra black beans or cooked veggies like zucchini or mushrooms for hearty texture.

Is there a way to make this soup less spicy?

Yes, just omit the jalapeño or reduce the chili powder in the soup. The spices are easily adjustable depending on your heat preference without sacrificing the delicious flavor.

Can I use canned corn instead of fresh or frozen?

Yes, canned corn works fine—just drain it well before adding to the soup to keep the broth from getting watery.

What’s the best way to shred cooked chicken?

Using two forks to pull apart cooked chicken breasts or rotisserie chicken works wonderfully. Alternatively, you can use your hands to shred chicken once it’s cool enough to handle.

Can I prepare the avocado salsa in advance?

It’s best to make the avocado salsa fresh right before serving to maintain its color and creamy texture. If you want to prep ahead, keep the avocado and other salsa ingredients separate and combine before serving.

Final Thoughts

If you love bold, comforting meals that are as easy to make as they are delicious, this Chicken Tortilla Soup with Avocado Salsa Recipe is going to become a go-to favorite. It’s vibrant, satisfying, and perfect for cozy nights or casual gatherings. Give it a try and see how something so simple can taste so incredibly irresistible!