Quick Chicken Tortilla Soup with Roasted Corn and Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick and vibrant chicken tortilla soup featuring smoky roasted corn, tender shredded chicken, and creamy avocado, finished with crispy tortilla strips. This mexican-inspired chicken ready in about 35 minutes pairs rotisserie chicken, shredded, (fresh or frozen) corn kernels, can diced tomatoes with green chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, 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.

★ 4.6 (9 ratings) Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 1/2 cups corn kernels and 3 small cut corn tortilla strips with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 12 minutes until corn is lightly browned and tortilla strips are crispy.
  2. Step 2: Meanwhile, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add 1 small diced yellow onion and sauté for 4 minutes until translucent.
  3. Step 3: Add 2 minced garlic cloves, 1 tsp ground cumin, and 1 tsp chili powder. Cook for 1 minute until fragrant.
  4. Step 4: Stir in 2 cups shredded rotisserie chicken, 1 can (15 oz) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with green chilies, and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Step 5: Remove from heat and stir in 2 tbsp fresh lime juice and 1 tsp salt plus 1/2 tsp black pepper. Ladle soup into bowls and top with roasted corn, crispy tortilla strips, 1 diced medium avocado, and 1/4 cup chopped fresh cilantro. Serve immediately.

Frequently asked questions

How long does Quick Chicken Tortilla Soup with Roasted Corn and Avocado take to make?

Total time is about 35 minutes (15 min prep + 20 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 Quick 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 rotisserie chicken, shredded from drying out.

Can I substitute ingredients in Quick 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 Quick Chicken Tortilla Soup with Roasted Corn and Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Quick Chicken Tortilla Soup with Roasted Corn and Avocado?

Mexican chicken 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.

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