Spicy Mexican-Style Tortilla Soup with Avocado and Lime

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A vibrant and spicy tortilla soup layered with roasted tomatoes, smoky chipotle, and creamy avocado for a satisfying, flavorful bowl. This mexican-inspired soups (vegetarian) ready in about 45 minutes pairs corn tortillas, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 4, cut into 1/2-inch strips corn tortillas
• 3 tablespoons vegetable oil
• 1 medium, diced yellow onion
• 1, seeded and minced jalapeño pepper
• 3, minced garlic cloves
• 14 ounces (1 can) diced fire-roasted tomatoes
• 2 tablespoons, chopped chipotle peppers in adobo sauce
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1, diced ripe avocado
• 2 tablespoons fresh lime juice
• 1/4 cup, chopped fresh cilantro leaves
• 1/2 cup (optional) shredded Monterey Jack cheese

Instructions

1. Step 1: In a large pot, heat 3 tablespoons vegetable oil over medium-high heat. Add 4 tortilla strips and fry for 3-4 minutes until golden and crispy. Remove and set aside on paper towels.
2. Step 2: In the same pot, add 1 diced medium yellow onion and 1 minced jalapeño pepper. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, and 1/2 teaspoon dried oregano; cook for 1 minute.
4. Step 4: Add 14 ounces canned diced fire-roasted tomatoes, 2 tablespoons chopped chipotle peppers in adobo sauce, and 6 cups vegetable broth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
5. Step 5: Remove half the soup and puree in a blender until smooth, then return to the pot and stir to combine.
6. Step 6: Just before serving, stir in 2 tablespoons fresh lime juice and 1/4 cup chopped cilantro.
7. Step 7: Ladle soup into bowls and top each with fried tortilla strips, diced 1 avocado, and 2 tablespoons shredded Monterey Jack cheese if desired.