This is the most delicious soup I’ve ever had. I am a soup connoisseur, so that means something! This recipe replaces my old favorite.

The broth has a rich and deep flavor, and the fresh avocados really knowcks it over the top. Every bite was incredible. The recipe has a serving size of four, but there wasn’t any left over after Joseph and I ate! Everything about it is absolutely delicious–even the little crisps!

We’ve made this salad a few times now–it’s pretty tasty as well! This is the only way I’ve ever had jicama, and it tastes a bit like pear with the creamy dressing.

Tortilla Soup with Spicy Crisps from Relish!

2 boneless, skinless chicken breasts
½ white onion , chopped
2 Tbs olive oil
2 garlic cloves, minced
1 ¾ cups beef broth
1 cup chicken broth
½ cup tomato sauce
1 tsp ground cumin
1 tsp chili powder, plus more for crisps
1 jalapeño pepper , chopped
1 tsp salt
1 tsp Worcestershire sauce
1 10-ounce can Rotel tomatoes with chilies, undrained
4 6-inch corn tortillas
4 Tbs canola oil
2 firm avocadoes , cored and chopped
½ cup shredded cheddar cheese, shredded

Bring a medium pot of water to a boil. Drop in the chicken breasts and boil for 15 minutes or until the chicken is cooked through. Drain chicken in colander and let cool. Remove skin and shred or cube the meat.

Heat a large skillet over medium heat. Add olive oil and saute onion and garlic in oil. Pour into the medium pot you used for chicken. Add beef and chicken broth, tomato sauce, cumin, chili powder, jalapeno (to taste), salt, Worcestershire sauce, tomatoes, and chicken. Bring to boil, cover and simmer for 30 minutes.

In the skillet, heat the canola oil until hot. Cut tortillas in narrow strips and fry. Sprinkle with salt and a little chili powder. When done, place on paper towels. Place half of the strips in bowls. Fill with the hot soup. Garnish with more tortilla strips, avocado slices and cheese.

Mexican Jicama Salad

½ head Romaine lettuce
1 jicama root , sliced into batons
2 Roma tomatoes , sliced
¼ cup prepared chunky salsa
2 Tbs sour cream
1 Tbs milk

In a medium bowl, toss lettuce, jicama and tomatoes together to combine.

For dressing: In a small bowl mix salsa, sour cream, and milk to combine.
Toss salad with enough dressing to coat.


  1. This look intense! I want to try it, but what can I substitute for canola oil? could I omit it? I don’t think I’d get it easily here. x

    • Alyssa Reply

      Could you get vegetable oil? You only need it to fry the little chips!

  2. ALYSSA! OH MY GOD! I made this soup today and I’m in love. I agree, it does top the old one. And other tortilla soups I’ve tried! I was skeptical about the avocados in the hot soup but they added a great creaminess. :)

    Thanks for sharing! I’ll be sure to share as well.

    • Alyssa Reply

      The broth is really great on it’s own, so it would probably translate well into a vegetarian soup! Maybe add a bit more corn or avocado to fill the gap, if you want.

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