Pescatarian Chicken Tortilla Soup with Avocado
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Learn more →Ingredients
4 servings
For the tortilla strips
- 4 (6-inch) corn tortillas, cut into ¼-inch strips
- 2 tbsp olive oil, divided
- ¼ tsp salt
For the soup
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 2 tsp ground cumin
- 1 ½ tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- juice of 1 lime
- salt and pepper to taste
For serving
- 2 ripe avocados, sliced or diced
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, flipping once halfway through, until crisp and lightly golden at the edges. Set aside.
- 2
Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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