Tortilla Soup With Avocado Recipe

Name: Tortilla Soup With Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 corn tortillas; 2/3 cup low-fat, low-sodium chicken broth; 1 cup canned, diced fire-roasted tomatoes; 2 chipotle chiles in adobo sauce, chopped fine; 2/3 cup store-bought hot fresh salsa; 1/2 cup fresh or frozen corn kernels; 1 cup cooked skinless chicken breast; Salt and freshly ground black pepper; 1/3 ripe Hass avocado, sliced; 1/3 cup chopped fresh cilantro

Servings: persons

1
Preheat the oven to 375u00b0 F. Line a baking sheet with parchment paper.
2
Cut the tortillas into 1/4-inch-wide strips. Place in a single layer on the baking sheet; bake until golden and crisp, about nine minutes.
3
Combine the chicken broth, tomatoes, chiles, salsa, and corn in a medium saucepan. Bring to a boil over high heat. Turn the heat to medium-low and simmer for eight minutes.
4
Shred the chicken and stir into the soup. Season with salt and pepper.
5
Chill in the refrigerator if serving cold. Ladle the soup into four bowls. Top each with avocado slices, cilantro, and tortilla strips. Serves four.
6
CALORIES PER SERVING: 142
7
CARBS: 20 G
8
FIBER: 3 G
9
PROTEIN: 12 G
10
FAT: 3 G

238

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 10 ingredients. The key ingredients include: 1 1/2 corn tortillas, 2/3 cup low-fat, low-sodium chicken broth, 1 cup canned, diced fire-roasted tomatoes, 2 chipotle chiles in adobo sauce, chopped fine, and more.

Yes, Tortilla Soup With Avocado 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!

Tortilla Soup With Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions