Italian Tomato and Chicken Soup with Mexican Chiles and Avocado

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A vibrant Italian tomato soup enriched with smoky Mexican chiles and finished with creamy avocado for a bold flavor twist. This italian-inspired soups ready in about 60 minutes pairs tomatoes (canned), shredded chicken breast, rehydrated Mexican chiles (guajillo) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups tomatoes (canned)
• 2 cups shredded chicken breast
• 2 rehydrated Mexican chiles (guajillo)
• 2 cloves garlic
• 1 tbsp olive oil
• 1/2 mashed avocado
• 1 tbsp chopped basil

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat, then add 2 cloves garlic minced to the oil. Cook for 1-2 minutes until the garlic turns golden and fragrant, stirring frequently to prevent burning. Tip: Use a sharp knife to mince the garlic for even cooking.
2. Step 2: Add 2 cups canned tomatoes (crushed by hand for better texture), 2 cups shredded chicken breast, and 2 rehydrated Mexican chiles (guajillo, stemmed and seeded if desired). Stir to combine, then bring the mixture to a gentle simmer. Cook for 25 minutes, stirring occasionally, until the tomatoes break down into a thick sauce and the chicken is fully heated through. Tip: If the soup becomes too thick, add 1/4 cup water to loosen it.
3. Step 3: After simmering, use an immersion blender or transfer half the soup to a blender to puree until smooth, then return it to the pot. Stir in 1/2 mashed avocado (ensure it’s ripe for creaminess) and 1 tbsp chopped basil. Cook for 2-3 minutes over low heat, just until the avocado is warmed through but not mushy. Tip: Add the avocado off the heat to maintain its texture.
4. Step 4: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve immediately with crusty bread for dipping. Tip: For extra richness, stir in 1 tsp grated Parmesan cheese just before serving.