Creamy Chicken Tortilla Soup seasoned with the World's First Seasoning Made for avocados may be the best thing ever to happen to soup season!
Avocado Crack is the world's first seasoning made for avocados! it is savory, balanced, has a hint of lime and a kick at the end. This means that even if you don't eat avocados, this all-purpose seasoning blend is amazing on Everything!
There is a special place in my heart for a hot, delicious, cheesy, hearty tortilla soup. I have to admit, it was easier to make than I thought it would be, and the flavors meshed so well! I've never had a creamy version of Chicken Tortilla Soup until today, so I was excited to see how this different take on a classic recipe would come together.
Although I have used the Gourmia Instant Pot for my previous soup recipes, for this recipe, I wanted to go the more traditional route and use a Stock Pot. The one I used is 8qt Stainless Steel with a glass lid, which allowed me to see how my Chicken Tortilla Soup was progressing. I got my Stock Pot from HEB (if you're not in Texas, its the best grocery store EVER!) and it was only $8!! I checked for it on Amazon, but the prices were nowhere near $8, so I would suggest checking your local stores before going the Online route.
The other reason I wanted a Stock Pot was because I wanted this soup to last! I know some people don't like leftovers, but I am a fan of flavors marinating an extra day or 2! This can also be frozen and reheated later for a cozy night in. Once you reheat it, you can add the toppings. You don't want them to become soggy. On that note, let's get into the ingredients for this Fall Favorite!
- Avocado Crack Seasoning ( I used Original for this recipe)
- 2 tablespoons olive oil
- 1 small onion diced
- 1/2 bell pepper chopped
- 3-4 cloves garlic minced or crushed
- 1 jalapeno seeded and minced (keep the seeds for an added kick!)
- 1/4 cup cilantro chopped
- 8 cups chicken broth (32 ounce) can replace water if needed
- 1lb chicken boneless, skinless (Hack: Shred a rotisserie chicken for added umph!)
- 2-15 oz cans black beans drained
- 2-14 oz cans fire-roasted tomatoes (diced or crushed)
- 2 cups corn (fresh, canned, or frozen)
- 2 cups baby carrots (fresh or frozen)
- 1 cup heavy cream (make it as creamy as you like)
- 1/2 cup shredded cheese of choice
- Sour Cream
- Tortilla Strips
There are lots of ingredients in this soup, but I promise it is super simple to make! You will want to add this to your Taco Tuesday lineup for some variety, and even to your fall nights when you are not in the mood for chili. Here is how I made it:
- With your stock pot on medium heat, add the olive oil and allow to warm a few seconds
- Add the diced onions to the olive oil and allow to soften for about 3-5 mins, stir occasionally
4. Once onions are soft, add in carrots, bell peppers, jalapeño, garlic and cilantro, then stir occasionally for about 5 mins, so that the carrots can soften
5. Next, drain and add the corn, black beans, fire roasted tomatoes and the shredded chicken (I drained all of the canned vegetables)
Hopefully you got a rotisserie chicken and shredded it, to enhance the flavor! Also the fire roasted tomatoes add a nice flavorful touch. At HEB, and probably your local store as well, they sell already shredded rotisserie chicken in the deli section. I got a mix of dark and white meat. You can choose what you know your family will love the most...or yourself!
6. Now that all of your ingredients are in the Stock Pot, season to taste with Avocado Crack seasoning, add the chicken broth, and mix everything together well
7. Now, you can put the lid on your masterpiece and let simmer 15-20mins, ensuring that all of the flavor moves throughout the pot
8. Lastly, after you ladle the hot delicious soup into your bowl, add as many toppings as you like, including sour cream, tortilla strips and fresh avocado!
Love, Yolanda 💚🥑✨