This Mexican Chicken Soup with Avocado will have a delicious and satisfying dinner on the table in 15-minutes. Some nights we need all the help we can get.
Sure, it’s still officially summer, but with school back in full-swing, weeknight crazy-busyness is here. Gone are the lazy afternoons where we had dinner at leisure. Now there’s homework, football games, all those darn forms to fill out and all kinds of running around.
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This means we all need a filling and hearty dinner the whole family will love. And the bonus is…it’s ready in minutes, assuming you have some leftover chicken around. (Pro tip: always buy/make a second rotisserie chicken. I roast two chickens at a time in my electric roaster. They come out perfect every time and I have lots of chicken to make all kinds of dishes all week long.)
What rounds out this quick and easy meal perfectly are the California avocados sitting right on top. Chock full of heart healthy fats and vitamins, the avocado gives this dish the mouthfeel it needs and makes it feel like a well-rounded meal. And let’s not forget how appetizing it makes a bowl of this soup look. It’s quite the looker!
The fresh lime juice is always a must in a soup like this. It just really brightens the whole dish.
Make sure to add enough lime juice to really get the benefit. I realize limes can be fussy and sometimes really dry. Squeezing them by hand doesn’t really help either.
I use this squeezer to extract the juice from all my limes/lemons. If there is juice in there, this particular tool will get it all out.
Lime juice will also help keep your avocado bright green too.
Don’t forget to serve this soup with some crunchy tortilla chips on the side and it wouldn’t hurt to have my favorite guacamole on the side.
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15-Minute Mexican Chicken Soup with Avocado
Ingredients
- 4 cups (32 oz) chicken stock or broth (I prefer stock)
- 1 jar (16 oz) picante type salsa
- 1 can (14 oz) red enchilada sauce
- 2 Tablespoons butter
- 1 Tablespoon sugar
- 1 teaspoon table salt
- 1 teaspoon coarse ground pepper
- 3 cups cubed, cooked, leftover rotisserie chicken
- 2 cans (15 oz each) black beans, drained
- 2 cups frozen corn kernals
- 1 can (14.5 oz) fire-roasted tomatoes,
- juice of one lime
- 2 cups shredded Mexican cheese
- 2 avocados, cubed
- optional garnishes: green onion, sour cream and cilantro
Directions
- In a large, heavy-bottomed pot, add chicken stock, salsa and enchilada sauce and bring to a boil over med-low heat. Stir in butter, sugar, salt and pepper. Add chicken, black beans, frozen corn, tomatoes and lime and warm through (it's pretty much done immediately)
- Ladle soup into individual bowls, sprinkle with cheese and add copious amounts of California avocado.
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Cookin Canuck says
This is the best idea for a busy evening! What a great idea for these chilly nights – and everything is better when topped with California avocados.
Krista @ Joyful Healthy Eats says
This is my go to meal in the fall! I adore soups and all this mexican flavored! Need a bowl of this in front of me right now!
Sara says
This looks amazing, I have been scrambling at dinner time lately trying to make something as quickly as possible before my kids dismantle the house so I’m definitely going to try this!
Cathy says
Ha. I remember those days.
Gerry Speirs says
Bring me amazing CA avocados anyday..this looks so good!!
Des @ Life's Ambrosia says
Lady, I am in LOVE with this soup. It looks fantastic! And those bowls?!! Adorable!
Becky Hardin | The Cookie Rookie says
This soup literally looks like my heaven! All the best flavors. LOVE!
Linde says
Wow! Delicious! I cut the recipe in 1/2 because there were just 2 of us. Used the whole can of enchilada sauce instead of cutting in half. Added some cilantro, otherwise spot on!! Thank you! (Amazing how savory it was in such a short period of time!)
Lori @ RecipeGirl says
I’m definitely making this for my family soon!
Mariah @ Mariah's Pleasing Plates says
If a 30 minute meal is good than a 15 minute meal is even better! Ths soup sounds amazing!
Danielle says
I made this tonight and it was awesome! It made way more than we expected, which turned out to be great bc we will have a little bit with our salads for lunch all week. Thanks for sharing this one.
Angela says
This soup was absolutely delicious! I do not usually comment on recipes, but in this case, I had to make an exception. Made it for dinner tonight, and the whole family enjoyed it. I think this is my new favorite soup! Thanks for the recipe. 🙂
Cathy says
Glad to hear it.
JF says
This soup is DELICIOUS! I made it just as the recipe states. I used the HATCH brand red enchilada sauce. This is a great recipe for really anyone because it is not at all overly spicy. Very full flavored. I will fix this often.
Cathy says
Glad you enjoyed it!
Mary Dunn says
I was wondering how much sodium is in your recipe for 15 minute tortilla soup?
Cathy says
I have never calculated the sodium content…sorry.
Tim Hale says
Do you know the calories per serving?? And what is a serving size (1 cup)??? Thanks!!
Cathy says
Sorry I don’t.
Kathleen says
SO Delicious! I added sautéed onion and garlic and browned the butter, a small can of green chillies, a1/2 cup of yogurt makes it a little creamy, fresh cilantro and a LOT more avocado! Add a little rice and its a very hearty meal! yummmmm
Cynthia says
I like how you think Cathy. Used your tip and sautéed onions and garlic in the butter. Also added cilantro. I omitted the salsa. Don’t have yogurt, but I’ll serve sour cream on the side. Used broken taco shells for my tortilla chips since they needed to be put to use. Yummy!
Diane says
Yummy
Steven Price says
Substituted the chicken and broth with leftover turkey and turkey broth from Thanksgiving…absolutely delicious.
Kim Ashlaw says
I would love to see nutritional facts and serving sizes with your recipes! They look delicious!
Courtney Tucker says
OMG, this is sooooo good!! I used very low sodium chicken broth. I will be making this all the time! I think what makes it taste so good is the rotisserie chicken. Thanks so much!!!Courtney
Kelli says
Has anyone made this in a crockpot?
Taylour says
I have! I cook all the liquids for an hour. Then add rotisserie pulled chicken for an hour and then beans for maybe 30 min? Or else they get too mushy!
collette says
Can you make this in a crock pot??
Cathy says
It only takes 15 minutes on the stove?
Toni Wellhausen says
Husband usually likes heartier soups so I was a bit concerned. Roughly halved the recipe pretty much exactly as written for the 2 of us – still tons to freeze. He loved it! Flavor was fabulous. Do wish I’d had some cilantro. Making sure I’d used plenty of lime certainly made a difference! Thank you!!
Cathy says
Awesome.