Chicken Tortilla Avocado Soup

"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."
 
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photo by Tom H. photo by Tom H.
photo by Tom H.
Ready In:
1hr 30mins
Ingredients:
13
Yields:
6 generous servings
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ingredients

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directions

  • Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.
  • Bring to boil, reduce heat and simmer 30 minutes for flavors to blend.
  • Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.
  • In individual heat-proof bowls, place two tortillas cut into strips.
  • Ladle soup over the tortillas and sprinkle with 1/2 cup cheese.
  • Place under broiler until cheese melts.
  • Remove from oven, top with 1/2 sliced avocado and serve immediately.

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Reviews

  1. We loved this soup! I couldn't find adobo seasoning, so I just added some of each of the listed seasonings, until it tasted good and it turned out perfectly. The rice really gives it some substance as well--other recipes I have tried have turned out too liquidy. This was great--thank you Annie White.
     
  2. This soup was great! I modified it a bit and used a can of fire roasted tomatoes instead of tomatoes with chiles (great if you want something that isn't particularly spicy).
     
  3. This recipe was great the day I made it and even better the day after. This is a keeper!
     
  4. Annie, This is completely different from my tortilla soup,but it is every bit as good.I loved the flavor of it.I added a Jalapeno slice on top before eating it,it was great. Thanks,Darlene Summers
     
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Tweaks

  1. This soup was great! I modified it a bit and used a can of fire roasted tomatoes instead of tomatoes with chiles (great if you want something that isn't particularly spicy).
     

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