Chicken Tortilla Soup with Avocado and Crisp Strips

Name: Chicken Tortilla Soup with Avocado and Crisp Strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 500 g boneless skinless chicken breast; 1 tbsp olive oil; 1 whole medium onion, diced; 3 whole garlic cloves, minced; 2 whole ripe tomatoes, chopped; 1 l chicken stock; 1/2 tsp ground cumin; 1/2 tsp fine salt; 1/4 tsp black pepper; 4 whole corn tortillas, cut into strips; 1 whole ripe avocado, diced; 1 whole lime, cut into wedges; 60 g grated cheese; 2 tbsp chopped coriander

Tomato chicken soup topped with crisp corn tortillas, avocado, lime and cheese.

By Savva LoginovUpdated October 2, 2026

Total 45 minMakes 4 servings

Jump to Recipe

This chicken tortilla soup simmers chicken with tomato, onion, garlic and broth, then is finished with crisp tortilla strips, avocado, lime and cheese. Cook the chicken gently until it reaches 74°C (165°F), shred it and return it to the broth. Keep tortillas separate until serving so they retain their crunch. Adjust lime and seasoning at the table for a bright, balanced bowl. Heat oil in a soup pot. Cook onion 5 minutes, add garlic and cumin for 30 seconds. Add tomatoes, stock, salt, pepper and chicken. Simmer gently 15 to 20 minutes until chicken reaches 74°C (165°F). Lift out chicken, shred with two forks and return to the pot. Simmer 2 minutes. Meanwhile bake tortilla strips at 200°C (400°F) for 8 to 10 minutes until crisp, or toast in a lightly oiled pan.

Chicken Tortilla Soup with Avocado and Crisp Strips

How to tell when it is ready

Ladle soup into bowls. Top with tortilla strips, avocado, cheese and coriander; serve with lime.

Tips

Heat oil in a soup pot.
Add tomatoes, stock, salt, pepper and chicken.
Lift out chicken, shred with two forks and return to the pot.
Meanwhile bake tortilla strips at 200°C (400°F) for 8 to 10 minutes until crisp, or toast in a lightly oiled pan.

Troubleshooting

If soup tastes flat, add lime and salt gradually.
If tortillas soften, keep them separate until each bowl is served.

Substitutions

Use vegetable stock and beans instead of chicken.
Use dairy-free cheese or omit it.

Variations

Add canned black beans.
Stir in corn kernels.

Serving suggestions

Add lime at the table.
Offer extra cheese.
Top with coriander.
Serve with warm tortillas.

Make ahead

Prepare components ahead and store safely. Refrigerate soup without toppings for up to 3 days. Store tortilla strips separately and add after reheating.

Storage

Refrigerate soup without toppings for up to 3 days. Store tortilla strips separately and add after reheating.

Food safety

Cook chicken to 74°C (165°F); refrigerate leftovers within 2 hours.

Frequently asked questions

Can I use cooked chicken?

Yes. Add about 400 g shredded cooked chicken after the broth simmers and heat until steaming.

How should I store chicken tortilla soup?

Refrigerate soup without toppings for up to 3 days. Store tortilla strips separately and add after reheating.

Add lime at the table. Refrigerate soup without toppings for up to 3 days. Store tortilla strips separately and add after reheating.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Chicken Tortilla Soup with Avocado and Crisp Strips