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 chicken recipe, ready in about 35 minutes, pairs rotisserie chicken, shredded, corn kernels, and diced tomatoes with green chilies for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 yellow onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp fresh lime juice
• 1 medium ripe avocado, diced
• 3 small corn tortillas, cut into strips
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

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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.