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–+ servings

Mexican Tortilla Soup Recipe with Avocado & Chipotle

This hearty Mexican Tortilla Soup combines rich chicken broth, vibrant spices, and tangy lime for a dinner that's both comforting and full of flavor.
Topped with avocado, sour cream, and crispy tortilla strips, it's a versatile and satisfying dish perfect for any evening meal.
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Cook Time 45 minutes
Course Dinner
Cuisine Mexican
Servings 4

Equipment

  • Medium pot
  • Medium skillet
  • Paper towels (for draining tortillas, if frying)

Ingredients
  

  • ⅓ cup plus 1 tablespoon extra-virgin olive oil
  • 1 small onion diced
  • 1 poblano chile or green bell pepper seeded and diced
  • 1 garlic clove finely chopped
  • 1 teaspoon ground cumin
  • 1 chipotle in adobo seeded and finely chopped
  • 3 cups chicken stock
  • 1 15-ounce can whole peeled tomatoes
  • 2 cups shredded cooked chicken
  • 1½ teaspoons kosher salt plus more as needed
  • 4 6- inch whole-wheat or corn tortillas optional
  • Sour cream optional
  • Diced avocado
  • Sliced scallions
  • Fresh cilantro leaves
  • Lime wedges

Instructions
 

  • Start the Soup: Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the diced onion and poblano chile, cooking for 7 to 10 minutes until they soften. Stir in the garlic, cumin, and chipotle, and cook for another minute to release the flavors. Add the chicken stock, whole tomatoes (breaking them into smaller pieces with a spoon), shredded chicken, and kosher salt. Bring the mixture to a simmer and let it cook for 20 minutes, stirring occasionally.
  • Prepare the Tortilla Strips (Optional): If you're making homemade tortilla strips, slice the tortillas into ½-inch-wide strips, cutting any longer strips in half for easier handling. Heat the remaining ⅓ cup of olive oil in a medium skillet over medium-high heat. To check if the oil is hot enough, add one tortilla strip; it should sizzle. Fry the tortilla strips in small batches, flipping them as needed, until they are golden brown, about 1 to 2 minutes per batch. Remove the strips and place them on a paper towel-lined plate to drain excess oil. Sprinkle the strips with a little salt while they’re still warm.
  • Assemble and Serve: Pour the hot soup into bowls and top each serving with a handful of tortilla strips, if using. Add your choice of garnishes, such as a dollop of sour cream, diced avocado, sliced scallions, fresh cilantro leaves, and a lime wedge on the side. Serve immediately and enjoy.

Notes

  • For a shortcut, use store-bought tortilla chips instead of frying your own.
  • Adjust the spice level by increasing or reducing the chipotle.
  • This soup is versatile and pairs well with rice or beans for a heartier meal.
Keyword Avocado soup recipe, dinner recipe, Dinner soup recipe, Easy tortilla soup, Mexican chicken soup with chipotle, quick dinner idea
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