Rustic Tortilla Soup with Chicken and Avocado
(35 votes, average 3.77 out of 5)




Serves 8


  • 2 tablespoons olive oil
  • 2 jars (16 ounces each) Frontera Roasted Tomato Salsa or Frontera Red Pepper & Garlic Salsa
  • 2 quarts chicken broth
  • 4 boneless skinless chicken breast halves, cut into ½-inch cubes
  • 2 cups shredded Monterey jack cheese
  • 2 ripe avocados, peeled, pitted, diced
  • About 2 cups broken Frontera Tortilla Chips
  • Chopped fresh cilantro
  • Lime wedges


  1. Heat oil in a large saucepan; add salsa and cook over medium heat to concentrate it, about 10 minutes.
  2. Stir in broth and simmer, partly covered, about 15 minutes.
  3. Stir in chicken breasts and simmer, until chicken is just opaque, about 5 minutes.
  4. Season to taste with salt.
  5. For each serving, mound 1/8 of the cheese and avocado in a soup bowl.
  6. Top with soup, then tortilla chips. Sprinkle with cilantro. Serve right away with lime wedges.



Add comment

Security code