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Creamy Chicken Tortilla Soup Recipe with Avocado and Crispy Strips – Easy Homemade Meal

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A comforting and creamy chicken tortilla soup featuring roasted tomatoes, blended cottage cheese, fresh avocado, and crispy tortilla strips for a perfect balance of flavors and textures.

Ingredients

Scale
  • 2 tablespoons olive oil (for sautéing)
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 jalapeño, seeded and chopped
  • 1 can (14.5 oz) roasted tomatoes
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup blended cottage cheese (about 225 g)
  • 2 cups cooked shredded chicken breast (about 300 g)
  • 1 avocado, diced
  • Juice of 1 lime
  • Fresh cilantro, chopped (optional)
  • Salt and pepper to taste
  • 4 corn tortillas, cut into thin strips (about 1/4 inch wide)
  • 1/2 cup vegetable oil (for frying)
  • Pinch of smoked paprika or chili powder (optional for seasoning tortilla strips)

Instructions

  1. Slice 4 corn tortillas into thin strips (about 1/4 inch wide). Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry the strips in batches, stirring occasionally, until golden and crispy (about 2-3 minutes). Use a slotted spoon to transfer them to a paper towel-lined plate. Sprinkle with a pinch of smoked paprika or chili powder while still warm. Set aside.
  2. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add diced yellow onion and minced garlic cloves, cooking until fragrant and translucent, about 5 minutes. Add seeded and chopped jalapeño and cook for another 2 minutes.
  3. Stir in roasted tomatoes, ground cumin, and smoked paprika. Cook for 3-4 minutes until tomatoes soften and flavors meld. Optionally add a splash of chicken broth if mixture looks dry.
  4. Pour in 4 cups chicken broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes to deepen flavors.
  5. Remove pot from heat and blend soup using an immersion blender or in batches in a blender until smooth. Return pureed soup to pot.
  6. Stir in blended cottage cheese and shredded cooked chicken breast. Heat gently over low heat until warmed through, about 5 minutes. Season with salt and pepper to taste. Add more broth if soup is too thick.
  7. Just before serving, stir in lime juice. Ladle soup into bowls and top with diced avocado, crispy tortilla strips, and fresh cilantro if desired.

Notes

Use firm, small-curd cottage cheese for a smooth base. For dairy-free, substitute cottage cheese with silken tofu or cashew cream. Fry tortilla strips carefully at 350°F to avoid burning. Oven-baking tortilla strips is a lighter alternative. Store avocado and tortilla strips separately from soup to maintain texture. Adjust jalapeño seeds to control heat.

Nutrition

Keywords: chicken tortilla soup, creamy soup, avocado, crispy tortilla strips, easy soup recipe, Mexican soup, comfort food

Find it online: https://flurpchef.com/creamy-chicken-tortilla-soup-recipe-with-avocado-and-crispy-strips-easy-homemade-meal/