Quick Chicken Tortilla Soup with Roasted Corn and Avocado

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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 recipe, ready in about 35 minutes, pairs rotisserie chicken, shredded, corn kernels, 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. 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 rotisserie chicken, shredded
• 1 1/2 cups (fresh or frozen) corn kernels
• 1 15-oz can black beans (canned, drained and rinsed)
• 1 14.5-oz can diced tomatoes with green chilies
• 4 cups chicken broth
• 1 small, diced yellow onion
• 2, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp fresh lime juice
• 1 medium, diced ripe avocado
• 3 small, cut into strips corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

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.