Fresh avocados are the perfect addition to brighten up this warming tortilla soup. The creamy avocado flesh contrasts the crisp, baked tortilla strips, and the cool avocado balances the heat from the chilies. This soup is one of my fall favorites and the avocado livens it up!
Growing up, this green super-fruit was not in my family’s produce rotation. When I moved to Los Angeles for college, I was constantly confronted with all things avocado—from guacamole to California rolls. My love for avocados flourished during my tenure in Los Angeles. I even developed one of my favorite go-to dishes: sliced avocado with a sprinkle of creole seasoning, drizzle of olive oil and squirt of lemon juice.
Avocado trees can’t tolerate freezing temperatures, so avocados are not as readily available in NYC as they are in southern California. But when they are in abundance, I partake.
Sliced avocado complements the southwest flavors in this tortilla soup, so it’s time to get cooking!
2 tablespoons olive oil + additional for tortilla strips
1 medium onion, finely chopped
3 cloves garlic, minced
1 chipotle chili en adobo sauce, finely chopped
1 tablespoon chili powder
2 teaspoons salt
6 cups reduced-sodium chicken broth
1 cup corn kernels
1 small tomato, diced
2 medium avocados
4 flour tortillas (OK to substitute with tortilla chips)
2 medium avocados
1 cup cooked chicken, shredded
½ cup fresh cilantro leaves
To prepare the baked tortilla strips, preheat the oven to 425 degrees Fahrenheit (alternatively, you can use tortilla chips). Stack 4 small flour tortillas and cut them crosswise into ½ inch strips. Place tortilla strips in a rimmed baking sheet. Toss them with enough olive oil to lightly coat them, and season with salt and pepper to taste. Bake in a single layer for 5 minutes. Turn the strips over and bake an additional 3-5 minutes, until crisp and golden brown. (Be careful not to burn them–like I did the first time I made them!) Set the tortilla strips aside while you prepare the rest of the soup.
To prepare the soup, heat the two tablespoons olive oil in a large pot over medium heat. Add the chopped onion, minced garlic and chipotle chili and saute in the oil for about 5 minutes, until the onions soften. Add the chili powder and salt. Cook an additional three minutes. Add the chicken broth and increase the temperature to high to bring the soup to a boil. Once boiling, reduce the heat and simmer, uncovered, for 10 minutes. Add the corn and cook for five more minutes. Remove the pot from the heat.
Stir in the cooked, shredded chicken (if using), diced tomato and chopped cilantro. Squeeze in lime juice from the two limes and stir.
Ladle soup into bowls and top with baked tortilla strips (or chips), sliced avocado, shredded cheese and sour cream.
Did you make this receipe?
Tag @foodieinnewyork on Instagram
Share this recipe