Print

Quick 30-Minute Chicken Tortilla Soup Recipe with Creamy Avocado Crema

chicken tortilla soup - featured image
Print Recipe

A quick and easy chicken tortilla soup with a smoky, spicy broth and a smooth, fresh avocado crema topping. Ready in about 30 minutes, perfect for busy weeknights.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450g), cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small jalapeño, seeded and finely chopped (optional)
  • 1 (14.5 oz / 410g) can diced tomatoes with juices
  • 4 cups (32 fl oz / 960 ml) low-sodium chicken broth
  • 1 (15 oz / 425g) can black beans, drained and rinsed
  • 1 cup (150g) corn kernels, fresh or frozen
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • For the creamy avocado crema:
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup (4 fl oz / 120 ml) sour cream or Greek yogurt
  • Juice of 1 lime
  • Salt to taste

Instructions

  1. Dice the onion, mince the garlic, and chop the jalapeño. Cut the chicken breasts into bite-sized pieces (about 1-inch chunks).
  2. Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the diced onion and jalapeño, cooking until softened and fragrant, about 4-5 minutes. Stir occasionally to prevent garlic from burning.
  3. Add the minced garlic, cumin, smoked paprika, and chili powder. Stir for 30 seconds to toast the spices.
  4. Add the chicken pieces to the pot, stirring to coat with the spices. Cook until just opaque, about 4 minutes.
  5. Pour in the diced tomatoes with juices and chicken broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 12-15 minutes.
  6. Stir in the black beans and corn kernels, heating through for another 5 minutes. Season with salt and pepper to taste.
  7. While the soup simmers, blend the avocado, sour cream (or yogurt), lime juice, and a pinch of salt until smooth. Adjust seasoning as needed.
  8. Optional: Cut corn tortillas into thin strips, toss with oil and salt, and bake at 375°F (190°C) for 8-10 minutes until crispy.
  9. Ladle the hot soup into bowls, drizzle or dollop the avocado crema on top, and garnish with crispy tortilla strips, fresh cilantro, or shredded cheese if desired.

Notes

For dairy-free avocado crema, substitute sour cream with coconut yogurt or omit for a simple avocado-lime drizzle. Use rotisserie or pre-cooked chicken to reduce cooking time. Adjust spice level by varying jalapeño amount. Store avocado crema separately to prevent browning.

Nutrition

Keywords: chicken tortilla soup, avocado crema, quick soup, easy dinner, weeknight meal, Mexican soup, creamy avocado, healthy soup

Find it online: https://lucydishes.com/quick-30-minute-chicken-tortilla-soup-recipe-with-creamy-avocado-crema/