Pharr-Style Chicken Tortilla Soup with Roasted Corn and Avocado
A vibrant chicken tortilla soup featuring roasted corn, diced avocado, and smoky chipotle, inspired by the rich flavors of South Texas. This mexican-inspired soups ready in about 45 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, about 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 cup roasted corn kernels
- 14 oz can diced tomatoes with green chilies
- 6 cups chicken broth
- 1 tbsp, minced chipotle peppers in adobo sauce
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp salt
- 2 tbsp fresh lime juice
- 1 medium, diced avocado
- 1 cup tortilla strips
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 4-5 minutes until translucent and fragrant.
- Step 2: Add 2 boneless skinless chicken breasts to the pot along with 1 cup roasted corn kernels, 14 oz diced tomatoes with green chilies, 6 cups chicken broth, 1 tbsp minced chipotle peppers in adobo, 1 tsp ground cumin, 1/2 tsp dried oregano, and 1 tsp salt. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through.
- Step 3: Remove chicken breasts, shred with two forks, and return to the pot. Stir in 2 tbsp fresh lime juice.
- Step 4: Ladle soup into bowls and top each with 1 diced medium avocado, 1 cup tortilla strips, and 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pharr-Style Chicken Tortilla Soup with Roasted Corn and Avocado take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pharr-Style Chicken Tortilla Soup with Roasted Corn and Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pharr-Style Chicken Tortilla Soup with Roasted Corn and Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pharr-Style Chicken Tortilla Soup with Roasted Corn and Avocado for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pharr-Style Chicken Tortilla Soup with Roasted Corn and Avocado?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
