Velvety Avocado-Cilantro Soup with Lime-Charred Tortilla Strips

This silky smooth avocado-cilantro soup combines ripe avocados, bright lime, and fresh herbs for a refreshing, creamy starter that’s perfect on warm days.

Blended with garlic, jalapeño, and green onions, the soup strikes the perfect balance between tangy and savory. It’s naturally gluten-free and vegetarian, coming together in minutes.

The highlight? Crispy tortilla strips charred with lime zest add a playful crunch and zesty finish. Serve chilled to really let the flavors shine.

Velvety Avocado-Cilantro Soup with Lime-Charred Tortilla Strips

Serves: 4 Prep Time: 15 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 240 calories 20g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

FOR THE SOUP

• 2 ripe avocados, halved, pitted, and peeled
• 2 cups vegetable broth, chilled
• 1 cup fresh cilantro leaves, packed
• 2 tablespoons fresh lime juice
• 1 jalapeño pepper, seeded and chopped
• 2 green onions, chopped
• 2 cloves garlic
• Salt and freshly ground black pepper, to taste
• Optional garnish: sour cream or Greek yogurt

FOR THE TORTILLA STRIPS

• 4 small corn tortillas
• 1 tablespoon olive oil
• Zest of 1 lime
• Salt, to taste

Instructions

1. Slice the corn tortillas into thin strips, about 1/4 inch wide.
2. Heat a dry cast-iron skillet or grill pan over medium-high heat.
3. Toss the tortilla strips with olive oil, lime zest, and a pinch of salt.
4. Arrange the strips in a single layer in the hot skillet and cook, stirring occasionally, until charred at the edges and crisp, about 5–7 minutes.
5. Meanwhile, combine avocados, vegetable broth, cilantro, lime juice, jalapeño, green onions, and garlic in a high-speed blender.
6. Blend on high until the mixture is completely smooth, scraping down the sides as needed.
7. Season the soup with salt and pepper to taste, adding more lime juice if desired.
8. Transfer the soup to a pitcher and chill in the refrigerator for at least 30 minutes.
9. Ladle the cold soup into bowls, garnish with a dollop of sour cream or yogurt, and top with lime-charred tortilla strips.

Notes

Note: If the soup thickens after chilling, stir in a splash of cold water or broth before serving.

Tips & Variations

• Adjust the heat: Remove jalapeño seeds for milder spice or swap in serrano for extra kick.
• Dairy-free option: Omit sour cream garnish or swap with coconut yogurt.
• Make ahead: Soup can be refrigerated up to 24 hours; tortilla strips are best served immediately.
• Storage: Keep soup in an airtight container for up to 2 days; reblend before serving if separation occurs.