If you’re craving a comforting bowl that bursts with vibrant flavors, the Creamy Chicken Tortilla Soup with Avocado and Cilantro Recipe is exactly what you need. This hearty soup combines tender chicken, smoky spices, and fresh ingredients like creamy avocado and zesty cilantro, creating a harmonious blend that warms your soul. With a perfect balance of texture and taste, this soup feels cozy, yet exciting, making it a go-to for family dinners or casual gatherings. Trust me, once you dive into this bowl, you’ll be hooked!
Ingredients You’ll Need
Simple, wholesome ingredients come together effortlessly to create this stunning soup. Each element adds its own special touch, whether it’s the depth from spices, brightness from lime, or creaminess from avocado.
- Olive oil: Essential for sautéing and bringing out the flavors of the aromatics.
- Onion: Adds a natural sweetness and depth to the soup’s base.
- Garlic: Brings that unmistakable warmth and savoriness with every bite.
- Jalapeño: Optional, but if you like a gentle kick, this little pepper is a game changer.
- Chicken breasts: The protein star, providing tender, juicy bites throughout the soup.
- Black beans: Add hearty texture and a subtle earthiness that complements the spices perfectly.
- Corn kernels: Sweet bursts that lighten up the soup and add pops of color.
- Diced tomatoes: Their acidity balances the richness and adds freshness.
- Chicken broth: The flavorful base that ties all the ingredients together seamlessly.
- Cumin: A warm, earthy spice that gives the soup its distinctive savory note.
- Chili powder: Provides smokiness and depth, enhancing the overall flavor profile.
- Salt and pepper: Simple but crucial seasonings that elevate all the other tastes.
- Lime juice: A zesty burst that brightens the entire soup, lifting the flavors beautifully.
- Tortilla strips, avocado, cilantro, sour cream, lime wedges, and shredded cheese: Garnishes that bring creaminess, freshness, crunch, and visual appeal to every spoonful.
How to Make Creamy Chicken Tortilla Soup with Avocado and Cilantro Recipe
Step 1: Sauté the Veggies
Start by heating olive oil in your soup pot over medium heat. Toss in the chopped onion, minced garlic, and jalapeño if you’re using it. As they cook, they soften and release those intoxicating aromas that make your kitchen smell like a dream. This step builds the base of flavor, setting the stage for everything that follows.
Step 2: Cook the Chicken
Next, add the chicken breasts directly to the pot along with black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring this mix to a boil, letting the spices and ingredients meld together beautifully. The chicken will begin cooking in the flavorful broth, soaking up all the spices.
Step 3: Simmer the Soup
After the mixture reaches a boil, reduce the heat to low and let the soup gently simmer for about 25 minutes. This slow simmer ensures the chicken is cooked through while the flavors deepen and marry. Patience here results in a deliciously rich broth.
Step 4: Shred the Chicken
Once the chicken is tender, remove it from the pot and shred it using two forks. This step transforms the chunks into tender shreds that spread evenly throughout the soup, ensuring every spoonful has that perfect chicken bite. Return the shredded chicken back to the pot and stir it in.
Step 5: Add Lime Juice
This is where the soup truly sings. Stir in the fresh lime juice, adding a lively brightness that balances the creaminess and spices. It’s a small addition with a huge impact, awakening all the flavors.
Step 6: Serve and Garnish
Ladle the soup into bowls and top each serving with crispy tortilla strips, creamy avocado slices, fresh cilantro leaves, a dollop of sour cream, a sprinkle of shredded cheese, and a generous wedge of lime. These garnishes add layers of texture and flavor that make every bite feel special.
How to Serve Creamy Chicken Tortilla Soup with Avocado and Cilantro Recipe
Garnishes
Garnishes are not just pretty – they elevate this soup to a whole new level. The crunch from tortilla strips contrasts wonderfully with the creamy avocado and sour cream, while cilantro adds a fresh herbaceous note. Don’t skip the lime wedges; a squeeze at the table brightens the entire bowl.
Side Dishes
Pair your creamy chicken tortilla soup with a side of warm cornbread or a simple green salad for a complete, satisfying meal. The cornbread’s buttery sweetness plays off the spices in the soup, and a crisp salad adds refreshing balance.
Creative Ways to Present
If you’re entertaining, serve the soup in individual, rustic bowls with a small tray of toppings on the side so everyone can customize to their heart’s content. Alternatively, use hollowed-out mini bell peppers or small bread bowls for an eye-catching presentation that guests will rave about.
Make Ahead and Storage
Storing Leftovers
This soup holds up wonderfully in the fridge for up to four days. Store it in an airtight container and keep your garnishes separate until serving to maintain their freshness and texture.
Freezing
You can freeze the soup for up to three months, but it’s best to freeze without the avocado and sour cream. Thaw overnight in the refrigerator and add fresh garnishes after reheating to enjoy it just like the first day.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water can help if it thickens too much. Then, finish with your favorite fresh toppings and enjoy a bowl that tastes just as amazing as when it was first made.
FAQs
Can I make this soup spicy?
Absolutely! Including the jalapeño adds a nice heat, but you can also add extra chili powder or a pinch of cayenne pepper for more kick. Adjust to your taste and enjoy the warmth!
Is the soup creamy without adding cream?
Yes, the creaminess comes largely from the avocado and the naturally thick texture of the beans and corn. It’s a deliciously rich soup without the need for heavy cream.
What can I use if I don’t have fresh cilantro?
If you’re not a cilantro fan or don’t have it on hand, fresh parsley can be a good substitute, though the flavor will be different. Some people also enjoy adding a sprinkle of green onions for fresh brightness.
Can I use rotisserie chicken instead of cooking chicken breasts?
Definitely! Using rotisserie chicken saves time and adds even more flavor. Just skip the cooking step, add the shredded chicken when you’d normally return it to the soup, and reduce simmering time accordingly.
How thick should the soup be?
The soup should be rich and slightly thick, almost stew-like but still with plenty of broth. If it’s too thin, simmer a bit longer uncovered to reduce it, or add an extra can of beans blended slightly for body.
Final Thoughts
Making the Creamy Chicken Tortilla Soup with Avocado and Cilantro Recipe is like wrapping yourself in a warm, flavorful hug. It’s simple to prepare, packed with fresh ingredients, and endlessly satisfying. Whether you’re feeding family or impressing friends, this recipe will become a beloved classic you reach for again and again. So grab your spoon and dive in – your new favorite soup awaits!
Print
Creamy Chicken Tortilla Soup with Avocado and Cilantro Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This comforting Chicken Tortilla Soup combines tender shredded chicken with black beans, corn, and diced tomatoes in a flavorful broth seasoned with cumin and chili powder. Garnished with crispy tortilla strips, avocado, cilantro, sour cream, and lime wedges, it’s a perfect hearty and delicious meal ready in just 40 minutes.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional for spice)
- 2 chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Juice of 1 lime
For Garnish
- Tortilla strips
- Avocado slices
- Fresh cilantro
- Sour cream
- Lime wedges
- Shredded cheese
Instructions
- Sauté the Veggies: In a soup pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced jalapeño (if using). Cook for about 5 minutes or until the vegetables are softened and fragrant.
- Cook the Chicken: Add the chicken breasts to the pot along with the black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Increase the heat and bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup gently simmer for about 25 minutes, or until the chicken breasts are fully cooked through.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir well to combine all the flavors.
- Add Lime Juice: Stir in the juice of one lime to brighten and enhance the soup’s flavors.
- Serve: Ladle the hot soup into bowls and garnish with crispy tortilla strips, avocado slices, fresh cilantro, sour cream, lime wedges, and shredded cheese as desired. Enjoy immediately.
Notes
- To make the soup spicier, leave the seeds in the jalapeño or add extra chili powder.
- Use rotisserie chicken for a quicker prep if preferred; add it in at the shredding step.
- Customize toppings with your favorite extras like diced onions or jalapeño slices.
- For a thicker soup, puree a cup of the soup and then mix it back in.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or microwave before serving. Add extra broth to thin if needed.
