Hearty Tex-Mex Tortilla Soup with Avocado and Cheddar

As the weather turns cool, there’s nothing quite like a bowl of warm, comforting soup. This Tex-Mex tortilla soup brings together deep, earthy cumin, mild green chilies, creamy avocado and sharp cheddar cheese for a satisfying meal that celebrates fall flavors.

Easy to make and full of texture, this soup is perfect for weeknight dinners or casual gatherings. Top with crispy tortilla strips and fresh avocado for a dish that’s as beautiful as it is delicious.

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Ingredients

1 tablespoon olive oilView ingredient guideLike ingredientDislike ingredient

1 onion, dicedView ingredient guideLike ingredientDislike ingredient

3 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 teaspoon ground cuminView ingredient guideLike ingredientDislike ingredient

1 can (4 oz) diced green chiliesView ingredient guideLike ingredientDislike ingredient

1 can (14.5 oz) diced tomatoesView ingredient guideLike ingredientDislike ingredient

4 cups chicken or vegetable brothView ingredient guideLike ingredientDislike ingredient

1 cup corn kernels (fresh or frozen)View ingredient guideLike ingredientDislike ingredient

1 can (15 oz) black beans, drained and rinsedView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

For serving: crispy tortilla strips, diced avocado, shredded cheddar cheese, fresh cilantroView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. Add minced garlic and ground cumin; cook for 1 minute until fragrant.
3. Stir in diced green chilies, diced tomatoes and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add corn and black beans; cook for another 5 minutes. Season with salt and pepper to taste.
5. Ladle soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheddar cheese and fresh cilantro.

Recipe Tips

FAQ

Can I make this soup vegetarian?

Yes, simply use vegetable broth instead of chicken broth. The soup will still be full of flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave.

Can I freeze this soup?

Yes, freeze without toppings for up to 3 months. Thaw overnight in the fridge and reheat before serving.