Avocado Tortilla Soup Dish

Listen, I don’t know about you, but whenever my avocados get that perfect ripeness, I have approximately 17 minutes to use them before they turn into brown mush. Enter this Avocado Tortilla Soup—the answer to both your avocado anxiety and your “what the heck do I make for dinner” existential crisis. It’s creamy, it’s zesty, and it lets those avocados shine like the green goddesses they are!

Why This Recipe is Awesome

First off, this soup is basically a party in a bowl. It’s got that perfect balance of creamy and crunchy, spicy and cooling, and it’s endlessly customizable depending on your mood (or what random ingredients are haunting your fridge). The best part? It comes together in about 30 minutes, which means you can be from “starving and cranky” to “smug food influencer” in less time than it takes to decide what to watch on Netflix.

Also, it’s impressive enough for guests but easy enough for a Tuesday night when your brain has officially left the building. Win-win!

Ingredients You’ll Need

• 2 ripe avocados (the squishier the better, but not that weird brown squishy—you know what I mean)
• 1 quart chicken or vegetable broth (store-bought is FINE, Ina Garten isn’t watching)
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 tablespoon olive oil (the good stuff if you’re fancy, the cheap stuff if it’s been a long month)
• 1 medium onion, diced (tears are part of the process)
• 3 garlic cloves, minced (or more if you’re not planning on kissing anyone)
• 1 jalapeño, seeded and diced (leave seeds if you enjoy pain)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Juice of 1 lime
• 2 cups shredded cooked chicken (rotisserie chicken = life hack)
• 1 cup corn kernels (frozen is totally fine)
• Salt and pepper to taste
• Tortilla chips for garnish (or just for snacking while cooking, no judgment)
• Optional toppings: cilantro, sour cream, shredded cheese, more diced avocado (because why not)

Step-by-Step Instructions

1. Prep your station. Dice the onion, mince the garlic, seed and dice the jalapeño, and try not to touch your eyes after handling any of these ingredients. Seriously.
2. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes until it’s translucent and your kitchen smells amazing.
3. Add the garlic and jalapeño and cook for another minute. This is where the magic happens—that sizzle is basically the soundtrack to good food.
4. Sprinkle in the cumin and chili powder, stirring to coat the vegetables. Cook for 30 seconds until fragrant. Your neighbors might knock on your door at this point, wondering what deliciousness is happening.
5. Pour in the broth and diced tomatoes with their juice. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes.
6. Add the shredded chicken and corn, simmer for another 5 minutes to let everything get acquainted.
7. While that’s simmering, prepare your avocados. Cut them in half, remove the pits, and scoop the flesh into a blender. Add about 1 cup of the hot soup liquid and the lime juice. Blend until smooth.
8. Stir the avocado mixture back into the soup and heat for just a minute or two more. Don’t boil after adding the avocado unless you want a weird texture situation.
9. Taste and adjust seasonings. More salt? More lime? This is your soup, you’re the boss.
10. Serve hot with crushed tortilla chips and any other toppings your heart desires. Instagram it quickly before diving in.

Common Mistakes to Avoid

Let’s talk about what NOT to do, because learning from others’ pain is more fun than creating your own, right?

• Boiling the soup after adding avocado – This turns your beautiful green soup into something… less beautiful. Low heat only!
• Using unripe avocados – They won’t blend properly and will taste about as exciting as cardboard. If they feel like little green rocks, wait another day.
• Forgetting to taste as you go – Seasoning at the end only is like trying to fix a bad haircut with a hat. It helps, but it’s not the same.
• Skipping the toppings – The crispy, crunchy, creamy additions are what take this from soup to SUPER. (Sorry for the dad joke, I couldn’t help myself.)

Alternatives & Substitutions

Sometimes you gotta work with what you’ve got. Here’s how to pivot when your pantry isn’t cooperating:

• No chicken? Use black beans or pinto beans for a vegetarian version. Or shrimp if you’re feeling fancy!
• No fresh jalapeño? Use a couple dashes of hot sauce or a pinch of cayenne. Or skip it if spice makes you sad.
• Only have one avocado? Use it! The soup will be less creamy but still delicious. You could add a splash of heavy cream to compensate, IMO.
• No tortilla chips? Toast some corn or flour tortillas in the oven until crispy, then break into pieces. Or just use crackers. I won’t tell anyone.
• Hate cilantro because it tastes like soap? (I see you, genetic mutants.) Try fresh parsley or just skip it entirely.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Yes, but with a caveat: make everything except the avocado part. When you’re ready to eat, reheat the base soup, then blend and add the avocados fresh. Otherwise, welcome to Brown Town, population: your soup.

Will this freeze well?
Avocados and freezing have a complicated relationship—like that ex you keep going back to even though you know better. You can freeze the base without the avocado, then add fresh avocado when reheating.

How spicy is this soup?
It’s about as spicy as a PG-13 movie—there’s a little heat, but it won’t scar you for life. Adjust the jalapeño and chili powder to taste.

Can I make this in a slow cooker?
For everything except the avocado, absolutely! Cook on low for 6-8 hours or high for 3-4, then stir in the blended avocado mixture just before serving.

My avocados aren’t ripe yet! What do I do?
Put them in a paper bag with a banana and leave overnight. The banana releases ethylene gas that speeds up ripening. Science! Or just make a different recipe tonight. Life’s too short for unripe avocados.

Final Thoughts

This Avocado Tortilla Soup is like that friend who somehow makes everything better just by showing up. It’s comforting but interesting, familiar but with a twist, and it definitely won’t ghost you (unless you leave it in the fridge for two weeks).

So go forth and make this soup your own! Add more spice if you’re brave, more toppings if you’re extra, or just make it exactly as written and bask in the glory of a meal that took minimal effort but yields maximum praise. Either way, you’ve got this—and more importantly, you’ve got soup. And in my book, that’s always a win.