RecipeAI
DashboardDiscoverMeal PlanGroceriesCreateImportRecipe Box
BlogSign InGet Started
Dashboard
Plan
Nutrition
Create
Groceries
Saved
Profile
RecipeAI LogoRecipeAI

AI-powered recipes, meal plans, and nutrition tracking — personalized to your tastes and goals.

Explore

  • Discover Recipes
  • Categories
  • World Cuisines
  • Diets
  • Quick Meals
  • Meal Plans by Diet
  • Kitchen Conversions
  • Calories in Foods

Features

  • AI Recipe Generator
  • Meal Planning
  • Nutrition Tracker
  • Macro Calculator
  • Nutrition Guides
  • Food Diary
  • Recipe Import
  • Pricing

Resources

  • Blog
  • About Us
  • Feedback

© 2026 RecipeAI. All rights reserved.

Cook smarter, eat better.

More recipes like this

  • Chicken Tortilla Soup with Rice & Avocado
  • Cheesy Chicken Tortilla Soup (Tex‑Mex Comfort Soup)
  • Garlic Chicken with Creamy Parmesan Alfredo (or Tomato-Basil Marinara) — Over Herb Rice or in a Warm Flour Tortilla
  • Spicy Sriracha-Lime Chicken with Creamy Cheesy Milk Rice
  • Grilled Chipotle-Lime Chicken Bowl with Cilantro-Brown Rice & Roasted Winter Squash
  • Grilled Ancho-Lime Chicken over Cilantro-Lime Jasmine Rice with Warm Black Bean & Corn Salsa and Quick-Pickled Red Cabbage
  • Browse all recipes →
Chicken Tortilla Soup with Avocado & Lime

Chicken Tortilla Soup with Avocado & Lime

By Sasha Gordanier

Total: 45 minutes
SoupChickenMexicanGluten-Free

Ingredients

  • 2 cups Shredded cooked chicken
  • 4 cups Chicken broth (low-sodium)
  • 2 large Tomato
  • 1 medium Onion
  • 3 cloves Garlic
  • 1 cup Corn kernels
  • 1 cup Black beans
  • 1 cup Tortilla strips (baked)
  • 1 large Avocado
  • 1 small Lime
  • 1/4 cup Cilantro
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Olive oil

Instructions

1

Dice the onion and mince the garlic cloves. Chop the tomatoes into small cubes.

2

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 4-5 minutes.

3

Add the chopped tomatoes to the pot and cook for another 3 minutes, stirring occasionally.

4

Pour in the chicken broth and bring to a simmer. Add the corn kernels and optional black beans, stir to combine.

5

Add the shredded cooked chicken to the pot. Season with salt and black pepper. Stir well and let the soup simmer for 15 minutes.

6

While the soup is simmering, cut the avocado into cubes. Juice the lime and chop the cilantro.

7

After the soup has simmered, taste and adjust the seasoning if necessary. Remove from heat.

8

Serve the soup hot in bowls. Top each bowl with avocado cubes, a squeeze of lime juice, chopped cilantro, and a handful of baked tortilla strips. Enjoy!

Rate this Recipe

How did this recipe turn out? Let others know!

to rate this recipe

Chicken Tortilla Soup with Avocado & Lime

By Sasha Gordanier

SoupChickenMexicanGluten-Free
Chicken Tortilla Soup with Avocado & Lime - Shredded cooked chicken, Chicken broth (low-sodium) recipe

This Soup Chicken Mexican Gluten-Free recipe is ready in 45 minutes and features Shredded cooked chicken, Chicken broth (low-sodium), Tomato and other delicious ingredients. Contains 350 calories total.

45 minutes

Ingredients

  • 2 cups Shredded cooked chicken
  • 4 cups Chicken broth (low-sodium)
  • 2 large Tomato
  • 1 medium Onion
  • 3 cloves Garlic
  • 1 cup Corn kernels
  • 1 cup Black beans
  • 1 cup Tortilla strips (baked)
  • 1 large Avocado
  • 1 small Lime
  • 1/4 cup Cilantro
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Olive oil

Instructions

1

Dice the onion and mince the garlic cloves. Chop the tomatoes into small cubes.

2

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 4-5 minutes.

3

Add the chopped tomatoes to the pot and cook for another 3 minutes, stirring occasionally.

4

Pour in the chicken broth and bring to a simmer. Add the corn kernels and optional black beans, stir to combine.

5

Add the shredded cooked chicken to the pot. Season with salt and black pepper. Stir well and let the soup simmer for 15 minutes.

6

While the soup is simmering, cut the avocado into cubes. Juice the lime and chop the cilantro.

7

After the soup has simmered, taste and adjust the seasoning if necessary. Remove from heat.

8

Serve the soup hot in bowls. Top each bowl with avocado cubes, a squeeze of lime juice, chopped cilantro, and a handful of baked tortilla strips. Enjoy!

Nutritional Information

Calories per Serving: 350

Rate this Recipe

Your Rating:

Explore More

🌍 Mexican Recipes🥗 Gluten-Free Recipes🥘 More with Shredded cooked chicken🥘 More with Chicken broth (low-sodium)🥘 More with Tomato

Similar Recipes