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Chicken Tortilla Avocado Soup

5.0(6)

My adaptation of a popular California-Mexican Soup. Great fun for guests and kids love it too. Pass some favorite Salsa for those who like their food HOT.

by Annie W.·published 2001-10-18

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Chicken Breast

Servings

6 generous servings

Total time

1h 30m

prep 30 min

Calories / serving

734 kcal

Ingredients (13)

serves

10 cups strong flavored chicken broth
2 tablespoons minced garlicgarlic
1 large onion, choppedonion
1 tablespoon chili powderchili-powder
1 tablespoon adobo seasoning (traditional Mexican spice blend of garlic, onion, pepper, oregano, cumin and cayenne available from)garlic
1 (10 ounce) can diced tomatoes and green chilies (, I use Rotel brand)tomato
1 1/2 cups sliced carrotscarrot
1 cup chopped celerycelery
3 cups diced cooked chicken breastschicken-breast
1/2 cup white ricewhite-rice
12 corn tortillas, cut into 1-inch stripscorn-tortillas
3 cups grated mozzarella cheesemozzarella
3 avocados, peeled and sliced at the last minuteavocado

Instructions (7 steps)

01Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.
02

Bring to boil, reduce heat and simmer 30 minutes for flavors to blend.

03Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.

04In individual heat-proof bowls, place two tortillas cut into strips.

05Ladle soup over the tortillas and sprinkle with 1/2 cup cheese.

06Place under broiler until cheese melts.

07Remove from oven, top with 1/2 sliced avocado and serve immediately.

Nutrition (per serving)

Calories: 734 kcal
Protein: 49 g
Fat: 37 g
Saturated fat: 12 g
Carbs: 55 g
Fiber: 12 g
Sugar: 6 g
Sodium: 1923 mg
Cholesterol: 103 mg

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Rich recipe — supports nutrition-aware planning.