Chicken-Avocado Tortilla Soup Recipe - Allrecipes.com
  • READY IN 30 mins

Chicken-Avocado Tortilla Soup

Recipe by  

"A spicy tomato-based soup with a Southwestern flair. All of the most popular Mexican flavors bend beautifully in this quick soup."

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Original recipe makes 6 servings Change Servings
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  • READY IN

    30 mins

Directions

  1. In a 5- to 6-quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice), and green chilies. Cover and bring to a boil over high heat.
  2. Meanwhile, stack tortillas and cut into 1/8-inch-wide strips. Add to boiling broth. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
  3. Rinse chicken and cut into 1/2-inch pieces. Peel the avocado, pit, and thinly slice.
  4. Add chicken to broth and return to a boil over high heat. Reduce heat, cover, and simmer until chicken is white in center (cut to test), about 5 minutes. Stir in cilantro and salt to taste. Ladle into soup bowls, garnish with avocado, and add cheese to taste.
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Footnotes

  • NOTES
  • The thinly sliced corn tortillas that Audrey Thibodeau of Gilbert, Arizona, adds to this dish thicken the soup as they dissolve.
  • Reprinted with permission of Sunset® magazine. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2003

Delicious! It is a #1 hit--restaurant quality flavor. I love this soup! I take it to family gatherings and they love it too! They always ask me if I'm going to bring this soup. If you like more "substance" you may add one or two more corn tortillas to it. I don't really like adding chicken unless I have chicken tenders. Cooked chicken would work fine too. It just seems if you throw in raw chicken to boil, the chicken tastes bland. I like to serve it with corn tortilla chips--it is somewhat thick enough to dip into. Also, we don't care too much for a lot of cheese or avacados--the soup is great as is.

 
Most Helpful Critical Review
Nov 13, 2005

Sorry, but my soup was a big disappointment. I was really looking forward to a new soup recipe, but this one seemed bitter, despite having so many of my favorite ingredients. Guess I'll keep trying!

 

16 Ratings

Oct 09, 2003

I think this soup had great flavor. Kid friendly. (Not too spicy.) I used leftover cooked chicken. I also added a can of corn.If you are looking for something inbetween a tomato base and chicken base this recipe is for you.

 
Feb 12, 2004

If you've ever been to an Islands restaurant you'll know what to expect. Very good and easy to make. I added a 4oz can of Salsa Verde for an extra kick.

 
Feb 03, 2004

This was an excellent soup! I only used 7 tortillas instead of 10 and added some chopped carrots, celery and fresh parsley. I also put a dollup of sour cream on each serving. Very good!

 
Oct 17, 2004

WOW!! I must say this was a wonderful and easy recipe. I had never made tortilla soup before and was sooo pleased with the results. The avocado and cilantro made the soup, and I'm not even a huge fan of cilantro! I also added one fresh jalepeño which added some more spice. Other than that I didn't change a thing, it was perfect as is!

 
Jul 08, 2004

Very quick, easy, delicious soup! I used diced tomatoes with jalapenos, which probably made it just a little spicier. Just a few tips: Make sure you cut the tortilla strips THIN (recipe says 1/8th inch). This is important for them to dissolve properly. Some of mine were a little thick. Also, do not skip the cilantro. It adds a lot to this soup!

 
May 09, 2004

I made this in my crock pot and cooked on low about 6-8 hours. Instead of slicing the avocado, I made guacamole with fresh Italian flat leaf parseley since my husband doesn't like cilantro,and put a dollop in the soup before serving. Great recipe! Will make this again.

 

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Nutrition

  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 40.4 g
  • 81%
  • Sodium
  • 1102 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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