Spicy Chicken Tortilla Soup with Cilantro Lime Sour Cream and Avocado

Everyone loves Tortilla Soup! With the addition of the Cilantro Lime Sour Cream, this soup is a yummy twist on a favourite dish.


So, after spending some time in Sunny California I have certainly come to realize that there is a big difference in Mexican food here vs Mexican food at home. I should have expected it since Southern California is so close to the border and the ingredients available are so much fresher, but let me tell you it is REALLY exciting that every grocery store carries types of peppers and fresh tortillas that we would never get at home!

So naturally all that I want to do is cook with all of these fresh ingredients available, so let’s kick it all off with Tortilla Soup since right now there are fresh avocados everywhere!

Now, I don’t know about you but I think the best part of tortilla soup is the crunch, but I can never find the little tortilla strips that they have in restaurants. More often than not I have to crunch up full-sized taco chips, but this time I found great little fresh corn tortillas that were street taco sized - they worked so perfectly for making my own. I sliced them thin, broiled until they were nice and toasty and they came out perfectly. I highly recommend making them for yourself since they are seriously soooo easy!


prep time 15 minutes

cook time 1 hour

total time 1 hour 15 minutes

servings 4


1 shallot

1 tbsp olive oil

1 large jalapeno seeded

4 cloves garlic

4 cups chicken stock

1.5 lbs chicken breast

2 cups frozen corn

1 - 28 oz can diced tomatoes

1 - 15 oz can black beans

1 tbsp cumin

1 tbsp smoked paprika

1 tsp chili powder

1 tsp salt

juice of 1 lime

1 avocado

Tortila strips

Cilantro to garnish


To a large pot add oil and chopped shallots, cook until translucent (approx. 5 minutes). Add in finely chopped jalapeño and minced garlic and cook 1 minute or until garlic fragrant.

To the pot add chicken stock and uncooked chicken breast cut into 2-inch pieces. Bring to a boil and simmer for 20-25 minutes or until chicken is fully cooked. Remove chicken from the stock and shred chicken using 2 forks then return to the soup.

Add in canned tomatoes, black beans, cumin, smoked paprika and chilli powder. Simmer for 20 minutes, add in corn and lime juice and cook 10 minutes.

Serve with cilantro lime sour cream (recipe below), avocado, tortilla strips and cilantro.

Cilantro Lime Sour Cream

1/2 cup sour cream

zest of 1 lime

1/4 cup cilantro

salt to taste

In a small bowl combine sour cream, zest of a lime, and cilantro. Stir until fully combined. Season with salt to taste.


Avocado Toast 5 Ways

A great alternative to your traditional sweet breakfast. Make them your own by topping with anything you like!


So we're back from the mountains and they were as beautiful as always. We are pretty fortunate to live close enough that we can just pop out there for a day or two and it’s really only about an hours drive. But now that we're home it means back to routine and reality. And also the official start of no meat January! The plan is not for us to go full vegan, just not cook any meat and see how we feel. So avocado toast really just seemed like a great place to start!

So I know avocado toast has a bad wrap, you know, if you order it in a restaurant you might as well plan to never buy a house because it’s so expensive. So I guess you might as well just make it at home and have the best of both worlds right!

I have actually found very few places that make avocado toast the way I like it. I don’t understand why you would just put slices of avocado on a piece of bread, I mean mash those little beauty’s up and season them, I mean I like avocados, but I guess not that much.

For me, the best part of avocado toast is that you can satisfy so many people with an assortment of toppings, or, just use up whatever is in your fridge. My personal opinion is just keeping the ingredients fresh and you really can’t go wrong.


prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 4


3 small ripe avocados

1 tsp olive oil

3 cloves of garlic

zest of 1/2 lemon

juice of 1/2 lemon

salt + pepper to taste

1 baguette


In a small frying pan saute very thinly sliced garlic in the olive oil until garlic is browned and crispy. In a small bowl mash avocados then add to it sautéed garlic and oil, lemon zest, juice and salt.

Slice your baguette into 1-inch slices and toast in the oven for 2-4 minutes per side or until lightly browned. Evenly spread your avocado mixture over your baguette and top with your favourite toppings!

Option 1

sliced tomatos

sprouts or micro greens

flaked salt

Option 2

Fried Egg

Sliced Tomatos

Flaked salt

Option 3

cherry tomatos sliced in half

balsamic reduction

flaked salt

Option 4

crumpled feta

everything bagel spice

Option 5

fried egg

everything bagel spice