Recipe: Chicken Tortilla Avocado Soup
Description:
This Chicken Tortilla Avocado Soup is a delightful fusion of flavors, inspired by the vibrant cuisine of California and Mexico. Perfect for gatherings or cozy family dinners, this soup is sure to be a hit with both guests and kids alike. For those who crave an extra kick of heat, serve alongside your favorite salsa for a customizable experience.
Cook Time: 1 hour
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Recipe Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, Mexican, Weeknight, < 4 Hours
Nutritional Information (per serving):
- Calories: 734.3
- Fat Content: 36.8g
- Saturated Fat Content: 12g
- Cholesterol Content: 103mg
- Sodium Content: 1923.2mg
- Carbohydrate Content: 54.6g
- Fiber Content: 12.3g
- Sugar Content: 5.8g
- Protein Content: 48.7g
Aggregated Rating: 5 stars
Review Count: 6 reviews
Ingredients:
- 10 cups chicken broth
- 2 cloves garlic, minced
- 1 onion, diced
- 1 tablespoon chili powder
- 1 teaspoon adobo seasoning
- 1 can (14.5 oz) diced tomatoes and green chilies
- 1 1/2 cups carrots, sliced
- 1 cup celery, chopped
- 1 cup white rice
- 1/2 cup corn tortillas, cut into strips
- 12 slices mozzarella cheese
- 3 ripe avocados, sliced
Recipe Yield: 6 generous servings
Recipe Instructions:
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In a large soup pot, combine the chicken broth, minced garlic, diced onion, chili powder, adobo seasoning, and the can of diced tomatoes and green chilies.
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Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 30 minutes to allow the flavors to meld together beautifully.
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After 30 minutes, add in the sliced carrots, chopped celery, chicken, and white rice. Continue to cook for an additional 30 minutes, or until the rice is tender and the vegetables are cooked to your desired level of doneness.
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While the soup is simmering, preheat your broiler and prepare individual heat-proof bowls. Place about two tortillas cut into strips in each bowl.
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Once the soup is ready, ladle it over the tortillas in each bowl, making sure to distribute the delicious broth and ingredients evenly.
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Sprinkle each bowl with about 1/2 cup of sliced mozzarella cheese, ensuring that it covers the top of the soup.
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Carefully transfer the bowls to the preheated broiler and let the cheese melt and turn golden brown, which should take just a few minutes.
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Remove the bowls from the oven, top each serving with slices of ripe avocado, and serve immediately while hot and comforting.
Enjoy your Chicken Tortilla Avocado Soup! 🥑🍲
