Mexican Tortilla Soup with Avocado and Lime

This vibrant and flavorful soup combines a zesty tomato-based broth with tender chicken, crispy tortilla strips, and fresh toppings like avocado and lime. It’s a comforting, hearty dish that’s easy to make and perfect for any occasion.

Ingredients

For the Soup

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 jalapeño, seeded and diced (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes, with juice
• 1/2 cup tomato sauce
• 2 cups cooked, shredded chicken
• 1 cup corn kernels (fresh, frozen, or canned)
• Salt and pepper to taste

For the Tortilla Strips

• 4 small corn tortillas, cut into thin strips
• 2 tablespoons vegetable oil
• Salt to taste

For Garnish

• 1 avocado, diced
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded cheese (cheddar or Monterey Jack)
• 1/4 cup sour cream (optional)

Instructions

1. Prepare the Tortilla Strips

1. Heat vegetable oil in a skillet over medium heat.
2. Fry the tortilla strips in batches until golden and crispy (about 2-3 minutes per batch).
3. Drain on a paper towel and sprinkle with salt. Set aside.

2. Sauté the Base

1. In a large pot, heat olive oil over medium heat.
2. Add the onion, garlic, and jalapeño, and sauté for 5-7 minutes until softened.
3. Stir in the cumin, chili powder, and smoked paprika, cooking for another minute to release the spices’ aroma.

3. Make the Broth

1. Add the chicken broth, diced tomatoes, and tomato sauce to the pot.
2. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes.

4. Add Chicken and Corn

1. Stir in the shredded chicken and corn, and simmer for another 5 minutes until heated through.
2. Season with salt and pepper to taste.

5. Assemble and Serve

1. Ladle the soup into bowls.
2. Top with crispy tortilla strips, diced avocado, shredded cheese, and fresh cilantro.
3. Add a dollop of sour cream and a squeeze of lime for extra flavor.

Tips for the Perfect Tortilla Soup

• Vegetarian Option: Replace chicken with black beans and use vegetable broth instead of chicken broth.
• Spice Level: Adjust the heat by adding more or less jalapeño or chili powder.
• Tortilla Shortcut: Use store-bought tortilla chips if you’re short on time.
• Storage: Store the soup (without toppings) in the fridge for up to 3 days or freeze for up to 3 months.

Mexican Tortilla Soup with Avocado and Lime is a burst of flavor and texture in every spoonful. It’s a crowd-pleaser that’s sure to warm your heart and tantalize your taste buds!