Creamy Chicken Tortilla Soup Recipe with Avocado Topping – Easy & Delicious

Let me just say, there’s nothing quite like the comforting aroma of creamy chicken tortilla soup bubbling away on the stove—spices swirling in the air, the scent of roasted corn and simmering chicken mingling with the toasty fragrance of crisp tortillas. I’ll never forget the first time I made this creamy chicken tortilla soup with avocado topping. It was a rainy Sunday (the kind where you want to curl up in a sweater and never leave the house) and I was desperate for something cozy but also a little bit lively. One spoonful of this soup, and I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This is the soup my grandma would make whenever the weather turned chilly, ladling it out in big bowls and piling on heaps of toppings. She called it her “hug-in-a-bowl,” and honestly, she wasn’t wrong. When I was knee-high to a grasshopper, my cousins and I would race to see who could get the biggest scoop of avocado (and sometimes sneak a few extra chips on top when the grown-ups weren’t looking). Years later, I tried to recreate her recipe, tweaking it through trial, error, and lots of taste tests. What I wish I’d known years ago is just how dangerously easy it is to make this creamy chicken tortilla soup recipe at home—no need for fancy ingredients or hours in the kitchen.

My family can’t resist sneaking spoonfuls while it simmers, and even my pickiest kid requests this soup (with “extra avocado, please!”). It’s the perfect dish for potlucks, game nights, or when you just need a little extra comfort. The avocado topping adds that buttery, cool contrast that makes every bite feel special. And let’s face it, there’s something about the creamy texture and the zesty toppings that makes this soup a showstopper—whether you’re brightening up your Pinterest board or just looking for a go-to weeknight dinner.

After testing this creamy chicken tortilla soup recipe more times than I care to admit (all in the name of research, of course), it’s become a staple for family dinners, meal prep, and gifting to friends who need a “get well soon” pick-me-up. It truly feels like a warm hug in a bowl, and you’re going to want to bookmark this one—you’ll come back to it again and again.

Why You’ll Love This Creamy Chicken Tortilla Soup Recipe with Avocado Topping

When you’re searching for the ultimate creamy chicken tortilla soup with avocado topping, you want something that brings both comfort and excitement to your table. Over the years, I’ve tinkered, taste-tested, and shared this recipe with friends, neighbors, and even a few picky eaters. Here’s why it stands out and why you’re going to love it as much as I do:

• Quick & Easy: This soup comes together in under 45 minutes—even with the creamy base and all those fun toppings. Perfect for busy weeknights or when you just don’t want to fuss around in the kitchen.
• Simple Ingredients: No need for a fancy grocery list! Most of these ingredients are probably already in your pantry or fridge. It’s amazing what a can of tomatoes, some spices, and a couple chicken breasts can do.
• Perfect for Every Occasion: Whether you’re hosting a cozy dinner, meal-prepping for the week, or feeding a crowd on game day, this recipe feels just right. It’s hearty enough for dinner but light enough for lunch.
• Crowd-Pleaser: Kids, adults, even the “I-don’t-like-soup” folks seem to fall for this one. It gets rave reviews every single time—it’s one of those recipes people ask for on the spot.
• Unbelievably Delicious: The creamy broth is rich and satisfying without feeling heavy, and the avocado topping adds that cool, buttery bite that makes every spoonful pop. The balance of mild heat, tangy lime, and crunchy tortilla strips is just magic.

What sets this creamy chicken tortilla soup apart? Two things: a special blending step with a touch of cream cheese (for that ultra-smooth, luscious texture) and a final swirl of fresh lime juice that brightens up all the flavors. I also like to crisp up my own tortilla strips—trust me, it’s worth the 5 minutes for extra crunch.

This isn’t just another soup—it’s my best version, perfected through lots of “just one more taste test” evenings. It’s comfort food that feels a little lighter, a little fresher, but still deeply satisfying. It’s the kind of recipe that makes you close your eyes after the first spoonful. You can impress a table full of guests without breaking a sweat, or just turn a regular weeknight into something memorable. That’s why this creamy chicken tortilla soup recipe with avocado topping is always on repeat in my kitchen. Give it a try, and you’ll see what I mean!

What Ingredients You Will Need

This creamy chicken tortilla soup recipe with avocado topping is all about simple, wholesome ingredients coming together to create something special. Most of these are pantry staples, and you can easily swap or adjust them based on what you have. Here’s what you’ll need:

• For the Soup Base:
  • 2 tablespoons olive oil (or avocado oil for a twist)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced (fresh is best for bold flavor)
  • 1 jalapeño pepper, seeded and minced (leave a few seeds for more heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (adds a subtle smokiness)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
• For the Body:
  • 2 medium boneless, skinless chicken breasts (about 12 oz/340g; thighs work too!)
  • 1 (15 oz/425g) can fire-roasted diced tomatoes (I like Muir Glen brand)
  • 1 cup frozen corn kernels (or fresh corn, if in season)
  • 1 (4 oz/113g) can diced green chiles
  • 4 cups (960ml) low-sodium chicken broth (I use homemade when I have it, but boxed works great)
  • 1/2 cup (120ml) heavy cream or half-and-half (for creaminess—swap with coconut cream for dairy-free)
  • 4 oz (115g) cream cheese, softened and cubed (adds that dreamy texture)
  • Juice of 1 lime (plus extra wedges for serving)
• For the Toppings:
  • 2 ripe avocados, diced
  • Fresh cilantro leaves, chopped
  • Shredded Monterey Jack or cheddar cheese
  • Crumbled tortilla chips or homemade tortilla strips (see below)
  • Sour cream or Greek yogurt (dollop on top)
  • Thinly sliced jalapeño or green onions (optional for extra kick)

Ingredient Tips: If you’re gluten-free, double-check your broth and tortilla chips. For a lighter soup, use half-and-half instead of heavy cream, or go dairy-free with a plant-based substitute. Rotisserie chicken works in a pinch—just shred and add at the end. For extra veggies, toss in a handful of baby spinach or zucchini during the last few minutes of simmering.

Equipment Needed

You don’t need a fancy kitchen to make this creamy chicken tortilla soup recipe with avocado topping. Here’s what I use (and a few handy alternatives):

• Large Dutch Oven or Soup Pot: A 5-6 quart pot is perfect for this recipe. If you don’t have one, any large saucepan will do—just make sure it’s deep enough for simmering.
• Sharp Chef’s Knife & Cutting Board: For prepping onions, jalapeños, chicken, and avocado. A paring knife helps with avocado, too.
• Wooden Spoon or Heatproof Spatula: For sautéing and stirring. I prefer silicone spatulas because they’re easy to clean and gentle on pots.
• Measuring Cups & Spoons: For accuracy, especially with the cream and spices.
• Ladle: Makes serving way less messy.
• Blender or Immersion Blender (optional): If you like a super creamy base, you can blend part of the soup before adding chicken back in. A potato masher works for a rustic texture.
• Baking Sheet (for homemade tortilla strips): Just line with parchment paper for easy cleanup.

Honestly, you don’t need anything fancy—just good, sturdy basics. I’ve even made this soup in a regular old stockpot and used kitchen scissors for chopping cilantro. If you’re tight on space (or budget), skip the immersion blender and just enjoy the chunky texture. To keep knives sharp, I always run them over a honing steel every few uses—it makes prep safer and faster. And for tortilla strips, a pizza cutter is a game-changer!

How to Make Creamy Chicken Tortilla Soup with Avocado Topping

1. Prep Your Ingredients (10 minutes):

   Dice the onion, mince the garlic, and chop the jalapeño (don’t forget to wash your hands after handling peppers!). Cube the chicken if you want bite-sized pieces, or leave whole to shred later. Dice your avocados last (right before serving) so they stay bright and fresh.

2. Make the Soup Base (5 minutes):

   Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent—about 3-4 minutes. Toss in the garlic and jalapeño, and sauté for another 1-2 minutes, just until fragrant (if it’s browning too quickly, lower the heat).

3. Spice Things Up (1 minute):

   Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir well so the spices coat the veggies and wake up their flavors. You’ll know it’s ready when it smells toasty and inviting.

4. Add Chicken and Liquids (2 minutes):

   Stir in the diced tomatoes, corn, and green chiles. Nestle the chicken breasts into the pot, then pour in the chicken broth. Bring the mixture to a gentle boil, then reduce heat to low and cover. Simmer for 15-18 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C).

5. Shred the Chicken (5 minutes):

   Remove chicken breasts with tongs and transfer to a plate. Use two forks to shred into bite-sized pieces. Return shredded chicken to the pot.

6. Creamy Upgrade (5 minutes):

   Reduce heat to low. Stir in the cream cheese cubes, letting them melt slowly into the broth. Pour in the heavy cream (or half-and-half) and give everything a good stir. Simmer gently (don’t boil!) for another 5 minutes, until everything is silky smooth.

7. Blend (Optional):

   If you like a thicker soup, use an immersion blender to puree part of the soup directly in the pot. Or transfer 2 cups to a blender, blend until smooth, and stir back in. Be careful with hot liquids—vent the lid and cover with a towel to prevent splatters!

8. Final Flavor Boost (2 minutes):

   Stir in the fresh lime juice and taste for seasoning. Add more salt, pepper, or a dash of hot sauce if you like things spicy. If the soup is too thick, add extra broth or water to reach your desired consistency.

9. Make Tortilla Strips (while soup simmers):

   Preheat oven to 375°F (190°C). Cut 3 corn tortillas into thin strips, toss with a little oil and salt, and spread on a baking sheet. Bake for 8-10 minutes, tossing once, until golden and crispy. Let cool (they crisp up as they cool).

10. Serve and Top (5 minutes):

    Ladle hot soup into bowls. Top generously with diced avocado, cilantro, shredded cheese, tortilla strips, a dollop of sour cream, and any other favorite toppings. Serve with extra lime wedges on the side.

Troubleshooting: If your soup separates after adding cream, lower the heat and stir gently—it’ll come back together. If it’s too spicy, add a bit more cream or a pinch of sugar. If too mild, a splash of hot sauce perks it right up. And if you forget to crisp the tortilla strips (been there!), store-bought chips work just fine.

Cooking Tips & Techniques

After making this creamy chicken tortilla soup recipe with avocado topping more times than I can count, I’ve picked up a few tricks (and learned from a few disasters):

• Don’t Overcook the Chicken: Pull it out as soon as it’s cooked through—overcooked chicken turns tough and stringy. If you’re using thighs, they’re a bit more forgiving.
• Room Temp Dairy: Let your cream cheese and cream come to room temp so they melt smoothly into the broth. Cold dairy can cause clumps.
• Layer Flavors: Toasting the spices in oil before adding liquids really wakes them up. If you skip this step, your soup might taste a bit flat.
• Consistency Control: For a thick, chowder-like soup, blend a portion and stir it back in. For a lighter broth, just leave it chunky—both ways are delicious.
• Multitasking: Crisp your tortilla strips while the soup simmers—keeps things efficient and you get fresh, crunchy toppings.
• Adjust Spice Level: Remove all jalapeño seeds for mild, or leave some in for a kick. You can always add more heat at the end, but it’s hard to take it out!
• Personal Fail: Once I forgot to add the lime juice, and the soup tasted oddly heavy. That final squeeze of lime is essential for brightness—don’t skip it.
• Cheese on Top: Always add cheese as a topping, not in the soup—otherwise it can get stringy and clumpy. Trust me, it’s way better melted on top.

With these tips, you’ll avoid the usual pitfalls and get that restaurant-quality creamy chicken tortilla soup every single time. Don’t worry if it isn’t perfect the first go—this soup is forgiving, and honestly, a little imperfection just adds to the charm.

Variations & Adaptations

One of the best things about this creamy chicken tortilla soup recipe with avocado topping is how easy it is to make it your own. Here are some of my favorite ways to switch things up:

• Make it Vegetarian: Skip the chicken and use two cans of black beans or chickpeas instead. Swap chicken broth for veggie broth, and you’ve got a hearty, plant-based version.
• Low-Carb or Gluten-Free: Use almond flour tortillas for your strips or simply serve with crushed pork rinds for crunch. Double-check your broth and seasonings for hidden gluten if you’re celiac.
• Heat Level: For a spicier soup, add chipotle powder or a chopped chipotle in adobo sauce. For a super mild version, skip the jalapeño and use mild green chiles only.
• Slow Cooker Version: Toss all soup ingredients (except cream, cream cheese, lime, and toppings) in a slow cooker. Cook on low for 6-7 hours, shred the chicken, then stir in the cream and cream cheese to finish.
• Dairy-Free Adaptation: Use coconut cream and a dairy-free cream cheese substitute. It adds a subtle sweetness that goes really well with the smoky spices.
• Seasonal Add-Ins: In summer, add fresh corn and diced zucchini. In winter, a handful of spinach or kale disappears nicely into the broth.
• Personal Twist: Sometimes I add a handful of cooked rice or quinoa in the last few minutes for extra heartiness—especially when feeding hungry teenagers!

Don’t be afraid to experiment—this creamy chicken tortilla soup recipe is tough to mess up and always turns out comforting. If you discover a new favorite twist, let me know in the comments!

Serving & Storage Suggestions

This creamy chicken tortilla soup with avocado topping is best served piping hot, straight from the pot. Ladle into big bowls, then let everyone pile on their favorite toppings—avocado, cilantro, cheese, tortilla strips, and a squeeze of lime. For a pretty presentation (perfect for Pinterest, you know), add a swirl of sour cream and a few slices of fresh jalapeño or green onion.

Pair with a crunchy side salad, cheesy quesadillas, or just a basket of warm cornbread. A cold Mexican lager or a classic margarita makes this an instant fiesta, but honestly, it’s just as good with a big glass of ice water and some good company.

Leftovers store beautifully! Let the soup cool, then transfer to airtight containers and refrigerate for up to 4 days. The flavors get even better overnight. To freeze, portion into freezer-safe containers (leave a little room for expansion) and freeze up to 2 months. Thaw overnight in the fridge, then reheat gently on the stovetop—add a splash of broth if it’s too thick.

When reheating, wait to add fresh avocado and crispy tortilla strips until serving so they keep their texture. If you’re short on time, microwave individual portions in 1-minute bursts, stirring between each. The creamy base holds up surprisingly well to reheating—just don’t let it boil, or the dairy can separate. And if you find a way to keep your family from sneaking all the toppings before dinner, let me know your secret!

Nutritional Information & Benefits

This creamy chicken tortilla soup recipe with avocado topping isn’t just delicious—it’s got some nutritional perks, too! Here’s a quick breakdown (per generous bowl, topped with avocado and tortilla strips):

• Calories: About 420
• Protein: 28g (thanks to chicken and cheese)
• Carbs: 22g (mostly from corn and tortillas)
• Fat: 22g (from avocado, cream, and cheese—mostly healthy fats!)
• Fiber: 6g (hello, avocado and corn!)

Avocado brings heart-healthy monounsaturated fats, vitamin E, and potassium, while the chicken is a lean source of protein. If you’re watching carbs, skip the tortilla strips or use a low-carb alternative. For dairy-free or gluten-free diets, substitutions are easy (see above). Allergens to note: this recipe contains dairy and (optionally) gluten—always check your ingredient labels if you or your guests have sensitivities.

Personally, I love knowing I’m getting a bowl of comfort that also fuels me through a busy day. And let’s face it, a soup that feels indulgent but still packs in a few veggies is always a win in my book.

Conclusion

If you’re on the hunt for a creamy chicken tortilla soup recipe with avocado topping that’s easy, comforting, and a little bit special, this is the one to try. It’s become a go-to in my kitchen because it hits all the right notes—creamy, zesty, satisfying, and endlessly customizable. You can tweak the spice, swap in your favorite veggies, or pile on as many toppings as your heart desires.

Honestly, I make this soup as much for myself as for my family—it always brings a little warmth and joy to the table (and leftovers are a bonus!). Whether it’s your first time making creamy chicken tortilla soup or you’re looking to shake up your usual routine, this recipe is practically guaranteed to become a new favorite.

I’d love to hear how it turns out for you! Leave a comment with your favorite toppings, share your own twists, or snap a photo and tag me online. Bookmark this one, share with friends, and remember—good soup is meant to be shared. Happy cooking, and may your next bowl be the coziest yet!

Frequently Asked Questions

How spicy is this creamy chicken tortilla soup recipe?

It’s mildly spicy as written, thanks to the jalapeño and chili powder, but you can easily adjust. For less heat, skip the jalapeño. For more, add extra or include a dash of hot sauce at the end.

Can I use rotisserie chicken instead of cooking raw chicken?

Absolutely! Just shred 2 cups (about 300g) of cooked rotisserie chicken and add after the soup base has simmered. Warm through before adding the cream and finishing with toppings.

What’s the best way to keep avocado from browning?

Dice the avocado right before serving and squeeze a little lime juice over it. The citrus slows browning, and tossing gently helps coat all the pieces.

Can I make this soup ahead of time?

Yes! Make the soup base up to 2 days in advance. Store in the fridge, then reheat gently and add fresh toppings when ready to serve. Tortilla strips and avocado are best added fresh.

What can I use instead of cream cheese?

You can swap cream cheese for 1/2 cup (120g) of plain Greek yogurt or a dairy-free cream cheese alternative. The result will still be creamy and delicious—just a little tangier!

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