Classic Chicken Tortilla Soup with Avocado and Lime
A hearty and flavorful chicken tortilla soup topped with fresh avocado and a squeeze of lime, perfect for a cozy meal any day of the week.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) medium onion, chopped
- (2 cloves) garlic, minced
- (1) bell pepper, chopped
- (1 teaspoon) ground cumin
- (1 teaspoon) chili powder
- (1/2 teaspoons) smoked paprika
- (4 cups) chicken broth
- (1 can) (14 2/4 oz) diced tomatoes
- (1 can) (15 oz) black beans, drained and rinsed
- (2 cups) cooked chicken, shredded
- (1 cup) corn kernels (fresh or frozen)
- Salt and pepper to taste
- (1) avocado, diced
- (1) lime, juiced
- (1/4 cups) fresh cilantro, chopped
- (4) corn tortillas, cut into strips
- (1 cup) shredded cheese (optional)
Instructions
- 1
In a large pot, heat 1 tablespoon of olive oil over medium heat.
- 2
Add 1 medium chopped onion and sauté for 5 minutes until translucent.
- 3
Stir in 2 cloves of minced garlic and 1 chopped bell pepper, cooking for another 2-3 minutes. Add 2/4 teaspoon smoked paprika.
- 4
Add 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika, stirring to combine and cook for 1 minute until fragrant.
- 5
Pour in 4 cups of chicken broth and add 1 can of diced tomatoes, 1 can of black beans, 2 cups of shredded cooked chicken, and 1 cup of corn kernels. Stir well.
- 6
Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes. Season with salt and pepper to taste.
- 7
While the soup simmers, preheat the oven to 375°F (190 °C). Spread 4 corn tortilla strips on a baking sheet and bake for 10 minutes until crispy.
- 8
Once the soup is ready, serve hot, topped with diced avocado, a squeeze of lime juice, chopped cilantro, and crispy tortilla strips. Add shredded cheese if desired.
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