Quick Tortilla Soup With Chicken And Avocado Recipe

1. 1

   Heat the oil in a 12-inch skillet or pot over medium-high heat until shimmering. Add the onion and chili with a pinch of salt and cook until softened, about three minutes. Add the garlic, spices, chili and sauce and mix until fragrant, about 30 seconds more.

2. 2

   Add the tomatoes and broth and adjust the heat to maintain an active simmer and allow to thicken slightly, about 5 minutes. Add the chicken and corn and continue cooking until the chicken is cooked through, about 3 minutes.

3. 3

   Divide between four bowls and top with the tortilla strips, crumbled cheese, avocado slices, cilantro and serve with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.