Chicken-and-Avocado Soup with Fried Tortillas

Name: Chicken-and-Avocado Soup with Fried Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 tablespoons cooking oil; 4 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips; 1 clove garlic; 1 jalapeno chile, seeds and ribs removed; 2 ripe avocados, preferably Haas, skin and pit removed; 1 tablespoon lime juice; 1/4 teaspoon Tabasco sauce, plus more to taste; 3 1/2 cups water; 1 1/2 teaspoons salt; 1/4 teaspoon fresh-ground black pepper; 1 onion, chopped; 3 cups canned low-sodium chicken broth or homemade stock; 1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips

Servings: persons

3 1/2 tablespoons cooking oil
4 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 clove garlic
1 jalapeno chile, seeds and ribs removed
2 ripe avocados, preferably Haas, skin and pit removed
1 tablespoon lime juice
1/4 teaspoon Tabasco sauce, plus more to taste
3 1/2 cups water
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped
3 cups canned low-sodium chicken broth or homemade stock
1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips

1
In a large pot, heat 2 tablespoons of the oil over moderately high heat.
2
Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes.
3
Remove the tortillas from the pot and drain on paper towels.
4
In a blender, combine the garlic, jalapeno, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper.
5
Puree until smooth.
6
Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat.
7
Add the onion and cook, stirring frequently, until translucent, about 5 minutes.
8
Add the broth and the remaining 2 cups water and 1 teaspoon salt.
9
Bring to a simmer.
10
Stir the chicken into the pot; cook until just done, 2 to 3 minutes.
11
Add the avocado puree.
12
Heat through, about 2 minutes.
13
Serve the soup topped with the crisp tortilla strips.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/2 tablespoons cooking oil, 4 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips, 1 clove garlic, 1 jalapeno chile, seeds and ribs removed, and more.

Yes, Chicken-and-Avocado Soup with Fried Tortillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!