Tortilla Soup with Lime & Avocado

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tortilla soup with lime and avocado
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup brown basmati rice
  • 1 tablespoon plus 2 tsp. olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 container (32 oz.) low-sodium chicken stock
  • 1 can (14.5 oz.) fire-roasted crushed tomatoes
  • 1/4 teaspoon crushed red pepper
  • 2 breasts and meat removed from backbone of 1 rotisserie chicken, preferably organic, skin removed, meat cubed (about 2 cups)
  • 8 small (5-inch) corn tortillas
  • 1 1/2 limes
  • 1 avocado—peeled, pitted and cubed


Preheat oven to 400 degrees. Cook the rice according to package directions. Keep covered while you make the soup.

In a Dutch oven or medium pot, heat 1 tbsp. oil over medium-high. Add the onion and cook, stirring occasionally, until lightly browned, about 7 minutes. Add the stock, tomatoes and crushed red pepper; bring to a boil over high. Stir in the chicken and cooked rice; season with salt and pepper. Reduce heat to medium-low; simmer 10 minutes.

Meanwhile, brush the tortillas with the remaining 2 tsp. oil; stack, then slice into 12 strips each. On two baking sheets, arrange the strips in a single layer. Bake, rotating baking sheets halfway, until crispy, about 12 minutes.

Zest and juice 1 lime; stir into the soup. Top with the tortilla strips and avocado. Cut the remaining 1/2 lime into 4 wedges; serve with the soup.

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