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. See this recipe made on video here.
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.
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 to really get the benefit. I realize limes can be fussy and sometimes really dry. Squeezing them by hand doesn’t really help. This is what I use to extract the juice from all my limes/lemons. If there is juice in there, this tool gets it all out. It’s truly amazing and is something I give at every wedding shower/housewarming etc. It’s truly my most favorite kitchen gadget.
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.
Looking for more avocados recipes? There are some great ones here.
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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.
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.
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!
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!
Ha. I remember those days.
Bring me amazing CA avocados anyday..this looks so good!!
Lady, I am in LOVE with this soup. It looks fantastic! And those bowls?!! Adorable!
This soup literally looks like my heaven! All the best flavors. LOVE!
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!)
I’m definitely making this for my family soon!
If a 30 minute meal is good than a 15 minute meal is even better! Ths soup sounds amazing!
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.
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. 🙂
Glad to hear it.
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.
Glad you enjoyed it!
I was wondering how much sodium is in your recipe for 15 minute tortilla soup?
I have never calculated the sodium content…sorry.
Do you know the calories per serving?? And what is a serving size (1 cup)??? Thanks!!
Sorry I don’t.
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
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!
Yummy
Substituted the chicken and broth with leftover turkey and turkey broth from Thanksgiving…absolutely delicious.
I would love to see nutritional facts and serving sizes with your recipes! They look delicious!
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