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Creamy Chicken Tortilla Soup Recipe with Avocado Topping

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This creamy chicken tortilla soup is a comforting, easy-to-make dish featuring tender chicken, fire-roasted tomatoes, and a luscious, creamy broth. Topped with buttery avocado, crunchy tortilla strips, and zesty lime, it’s a cozy meal perfect for any occasion.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 2 medium boneless, skinless chicken breasts (about 12 oz)
  • 1 (15 oz) can fire-roasted diced tomatoes
  • 1 cup frozen corn kernels (or fresh corn)
  • 1 (4 oz) can diced green chiles
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream or half-and-half
  • 4 oz cream cheese, softened and cubed
  • Juice of 1 lime (plus extra wedges for serving)
  • 2 ripe avocados, diced
  • Fresh cilantro leaves, chopped
  • Shredded Monterey Jack or cheddar cheese
  • Crumbled tortilla chips or homemade tortilla strips
  • Sour cream or Greek yogurt
  • Thinly sliced jalapeño or green onions (optional for extra kick)
  • 3 corn tortillas (for homemade tortilla strips)
  • Oil and salt (for tortilla strips)

Instructions

  1. Dice the onion, mince the garlic, and chop the jalapeño. Cube the chicken if desired, or leave whole to shred later. Dice avocados just before serving.
  2. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add garlic and jalapeño, sauté for 1-2 minutes until fragrant.
  3. Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to coat the veggies and toast the spices.
  4. Stir in diced tomatoes, corn, and green chiles. Add chicken breasts and pour in chicken broth. Bring to a gentle boil, then reduce heat, cover, and simmer for 15-18 minutes until chicken is cooked through.
  5. Remove chicken and shred with two forks. Return shredded chicken to the pot.
  6. Reduce heat to low. Stir in cream cheese cubes until melted. Add heavy cream or half-and-half and stir. Simmer gently for 5 minutes until smooth.
  7. Optional: Use an immersion blender to puree part of the soup for a thicker texture, or blend 2 cups in a blender and return to the pot.
  8. Stir in fresh lime juice and adjust seasoning with more salt, pepper, or hot sauce if desired. Thin with extra broth or water if needed.
  9. While soup simmers, preheat oven to 375°F. Cut corn tortillas into strips, toss with oil and salt, and bake on a sheet for 8-10 minutes until golden and crispy.
  10. Ladle soup into bowls. Top with diced avocado, cilantro, shredded cheese, tortilla strips, sour cream, and any other desired toppings. Serve with lime wedges.

Notes

Let dairy come to room temperature for a smooth soup. Adjust spice level by removing or keeping jalapeño seeds. For a vegetarian version, substitute chicken with black beans or chickpeas and use vegetable broth. Crisp tortilla strips while soup simmers for efficiency. Add lime juice at the end for brightness. Cheese is best added as a topping, not stirred into the soup.

Nutrition

Keywords: chicken tortilla soup, creamy soup, avocado topping, Mexican soup, comfort food, easy dinner, weeknight meal, family recipe, gluten-free option, dairy-free option

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