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Strawberry Spinach Salad

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Who would have ever guessed that strawberries and spinach would be a dynamite combo to liven up a standard leafy salad?! Sweet, juicy strawberries and blueberries, creamy avocado, crunchy candied pecans, and a zesty vinaigrette come together to make this Strawberry Spinach Salad a family favorite!

Glass Bowl filled with Strawberry Spinach Salad, bowl with strawberries, salad dressing in the back, white stacked tiles

This salad ticks off all the boxes for a nutritious, tasty spring or summer salad, packing fresh flavors, crunch from the onion and pecans, and creaminess from the avocado and feta cheese. 

It’s a fantastic addition to any barbeque dishes, casseroles, or fish dishes such as pan-seared salmon. You could even add shredded chicken or chicken cubes to this Strawberry Spinach Salad for a light protein-packed lunch!

If you love summer-inspired salads then be sure to try this Broccoli Grape Salad and Chicken Salad with a Burst of Citrus!

Glass bowl filled with Strawberry Spinach Salad, glass with salad dressing, two small plates filled with strawberry spinach salad, black and white checked linen on marble countertop

Table of contents

What is Strawberry Spinach Salad?

This Strawberry Spinach Salad is a refreshing summer salad with star ingredients including juicy strawberries and leafy baby spinach. It’s a delicious mixture of fruits, greens, crunchy nuts, and creamy crumbled feta – perfect for those hot days!

Variations and Substitutions

  • Use goat cheese or blue cheese instead of feta.
  • Use your favorite vinaigrette for this salad – sweet varieties work the best. Otherwise, consider combining ingredients such as olive oil with maple syrup and a drop or two of lemon juice for your own homemade dressing.
  • Use store-bought candied pecans or make your own candied pecans from scratch for this salad. Feel free to include different nuts too, if you like, such as almonds or walnuts.
  • Add other fruit to this salad such as apple, pear, or mandarin oranges. You could also add extra berries such as raspberries and blackberries.
  • Add grilled chicken to this strawberry salad, quinoa, farro, or other grains, as a main meal instead of just a side dish.
Close up of Strawberry Spinach Salad on top of a white marble surface

FAQs

Can I Make this Strawberry Spinach Salad In Advance?

Yes, you can! Separate the dry components of the salad from the wet and store them in airtight containers in the refrigerator overnight or a day prior to serving. The dressing can be stored in a jar but make sure that you shake it well before adding to the salad.

I don’t suggest making this salad too far in advance (as in, longer than a day) since your fresh ingredients will start to lose their structure and textures from wilting, especially with the salad dressing added. 

How Should I Store Leftover Salad?

Store any leftover salad in an airtight container in the refrigerator for 1-2 days at the most. 

Depending on how much dressing was added to the salad, your salad may or may not hold up well for too long in storage so it’s best to use it up as soon as possible.

Make some sandwiches with any stored salad the next day as a way to use up leftovers. 

Can I Use Other Fruit For This Salad?

Yes, definitely! I’ve actually combined strawberries with blueberries for this salad although you can opt to use only strawberries or only blueberries. Any other berry will also work really well in this salad. 

Apples and pears would be another delicious option in place of the strawberries and blueberries or as a fruity addition to the strawberries and blueberries used.

Salad dressing getting poured into a glass bowl filled with Strawberry Spinach Salad, white subway tiles in the back

Tips For Making Strawberry Spinach Salad

  • The great thing about this salad is that the ingredients and quantities are completely customizable. Feel free to experiment with your personal preferences!
  • For homemade candied pecans, simply combine 1 cup of pecans, 2 tablespoons of butter, and 2 tablespoons of brown sugar in a skillet.  Then heat and stir the ingredients until the sugar is completely dissolved in the butter.  Spread the mixture onto a parchment paper-lined baking sheet and bake at 350 until the pecans are crisp. Making extra candied pecans is great as a future snack too!
  • The type of vinaigrette used for the recipe is flexible. A sweet vinegar dressing is extremely complimentary! Other great options include poppyseed dressing or a store-bought mango champagne vinaigrette.
  • Substitute blue cheese or goat cheese for the feta. They are both rich and creamy cheeses which would work very well as a replacement.
  • Serve your strawberry spinach salad ingredients in a large bowl, preferably in glass, to showcase all of those beautiful fresh strawberries and bright salad ingredients.
Close up of Strawberry Spinach Salad wit wooden serving spoon

More Delicious Salads For Your Table

Glass bowl filled with Strawberry Spinach Salad and a wooden serving spoon, black and white striped linen, half an avocado and strawberries on a white marble surface

Strawberry Spinach Salad

Sweet, juicy strawberries and blueberries, creamy avocado, crunchy candied pecans, and a zesty vinaigrette come together with superfood baby spinach leaves to make this Strawberry Spinach Salad a family favorite!
5 from 2 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 15 minutes
Servings: 6
Calories: 406kcal
Author: girlinspired

Ingredients

  • 5 oz. fresh baby spinach rinsed and patted dry
  • 1 cup candied pecans
  • 1 quart strawberries rinsed, dried, and halved or quartered, stems removed
  • ¼ red onion thinly sliced
  • 1 cup fresh blueberries rinsed
  • 2 avocados diced
  • ½ cup feta cheese crumbled
  • ½ cup vinaigrette more or less to taste

Instructions

  • In a large salad bowl, toss together spinach candied pecans, strawberries, onion, and blueberries. Add avocado and cheese.
    Glass Bowl filled with spinach, pecans, cut strawberries, cut avocado, blueberries, onions, feta cheese, bowl with strawberries, half an avocado, bowl with blueberries, bowl with onions, black and white checked linen on a white marble countertop
  • Pour salad dressing over ingredients and toss gently to combine. Adjust dressing to taste.
    Salad dressing getting poured into a glass bowl filled with Strawberry Spinach Salad, white subway tiles in the back
  • Serve immediately.
    Close up of Strawberry Spinach Salad wit wooden serving spoon
  • Storage:
  • The separate components of the salad can be prepared a day ahead of time and stored in the refrigerator in separate airtight containers or bags until ready to serve.
    Bowl filled with baby spinach, bowl with pecans, avocado cut in half, bowl of blueberries, bowl of cut onions, bowl of feta cheese, bowl with strawberries, half , a wooden kitchen board, bottle with salad dressing on a marble countertop
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

  • The ingredients and amounts are completely customizable.
  • To make your own candied pecans, combine 1 cup of pecans, 2 tablespoons of butter, and 2 tablespoons of brown sugar in a skillet. Heat and stir until the sugar is completely dissolved in the butter. Spread onto a parchment paper-lined baking sheet and bake at 350 until pecans are crisp.
  • Sweet vinaigrettes are delicious with this recipe, as is a poppyseed dressing. We used a store-bought mango champagne vinaigrette and it was perfect.
  • Great substitutions for the feta cheese include blue cheese or goat cheese.
 

Nutrition

Calories: 406kcal | Carbohydrates: 32g | Protein: 6g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 238mg | Potassium: 733mg | Fiber: 10g | Sugar: 19g | Vitamin A: 2398IU | Vitamin C: 109mg | Calcium: 134mg | Iron: 2mg

The Best Guacamole Recipe

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The Best Guacamole Recipe is one that combines just a handful of fresh ingredients, herbs, a hint of lime, and the level of heat you choose. This super simple dip is incredibly flavorful, and the perfect game day snack. Serve with tortilla chips, veggies, or crackers and this dreamy dip is sure to please everyone!

guacamole in clear glass bowl with chip dipping into it and chips around

Girls night, apps and drinks night or Mexican themed night always call for an assortment of delicious shareable snacks. Guacamole is a given, but what’s better than one dip? Two! Salsa Verde is another simple fresh Mexican inspired dip. Top off the night with a pitcher of Mojito and you’re set!

guacamole in clear glass bowl and chips, avocados, and cilantro around

What is Guacamole Dip?

Originally a Mexican dip, Guacamole has become wildly popular in North America. Not only is it used for chips and dip, but it’s used as a condiment, a spread and as its own ingredient within a dish. When something is this easy to make and packs such a flavor punch, it’s not at all hard to see why it is so versatile!

Knowing how to make a good dip from scratch, much like my creamy dill, isn’t rocket science. Except for it kind of is. As easy as it is to make a good dip good, it’s just as easy to have it go south. This easy to follow guacamole recipe takes the guesswork out of it and results in the best tasting guacamole every time!

Keeping plenty of dip recipes in your back pocket is a good idea if you host often, or even just to have in a pinch if you’ve been asked to bring an appetizer someplace. This isn’t a hot dip so it requires no bake time, and can be made in just minutes. It’s always a crowd-pleaser, because, really who doesn’t love a creamy, avocado with a note of fresh herbs, citrus, and a spice blend of cumin and chili powder?!

It’s naturally gluten-free, vegan, and loaded with good fats, which makes this one of the healthier dips out there. Taste, simplicity, and function…so much to love!

guacamole in clear glass bowl with chip dipping into it and chips around

How to quickly ripen your avocados:

Unripe avocados are usually quite dense on the outside and have no give when squeezed. For the absolute best guacamole, you need them ripe so if yours aren’t quite there yet, below are a couple of ways to speed up the process.

  • If you have a few days to spare, put your avocado in a brown paper bag with either an apple or a banana and leave it on your counter for about 3 days.
  • If you have an hour to spare, you can actually wrap them in foil and bake in the oven for anywhere from 10 minutes to an hour. Then put them in the fridge to cool down before continuing.

Ingredients for Easy Guacamole:

  • Avocados – You want to use ripe avocados as they’ll be softer and creamier. Also, easier to work with when mixing.
  • Fresh lime juice – You’ll need about 2 limes total.
  • Coarse sea salt – Use coarse sea salt if you can, but if not, table salt is just fine.
  • Cumin – A warming flavorful earthy spice that offsets the citrus quite nicely.
  • Chili powder – When blended with the cumin, it adds a little smoky heat.
  • Fresh cilantro – Chopped cilantro is a fresh herb that rounds everything out nicely. If you’re a nonlover of cilantro you can leave it out, but it really does add something special.
  • Diced tomatoes – Seeds removed. You can also toss some pre-made pico de gallo or salsa into the guacamole.
  • Jalapeno – This optional garnish adds another layer of heat but also flavor. Diced or sliced as a topping.
overhead photo of ingredients for the guacamole: avocados, tortilla chips, salt, limes, jalapeno, chili powder and cumin on little dishes, tomatoes in a glass bowl, cilantro

How to Make Guacamole Dip:

Step 1: Grab your avocadoes and slice them in half lengthwise. If they’re nice and ripe they should be easy to cut through. Remove the pit and scoop the flesh from the skin into a bowl, using a spoon.

Step 2: Squeeze lime over the avocados. They tend to turn brown quite quickly (not a bad thing, it’s just not cute), so lime serves two purposes. Awesome flavor, but it also helps keep the avocados from turning brown. Then, add salt, cumin, and chili powder.

Step 3: Use a fork (or potato masher) to mash the avocado to desired consistency – you can make a chunky guacamole or mash it as smooth as you’d like. I personally like a bit more chunky guacamole.

Step 4: Add the chopped cilantro and diced tomatoes and stir to combine.

photo collage of step by step making guacamole - scooping avocado from its skin, avocado and spices in glass bowl, mashing the ingredients, and chopped tomato and cilantro placed in the bowl with the mashed avocado

Serve guacamole immediately with chips, veggies, or your favorite Mexican dish!

Other Mexican-Inspired Favorites

The Best Green Chicken Chili Recipe

Crockpot Carnitas

Mango Avocado Salsa

Easy Homemade Salsa Verde

Substitutions and Variations for the Best Guacamole:

You may have noticed this recipe doesn’t use any onions or garlic. If you’ve dipped your finger in it, by now you’ll realize it doesn’t need any. As much as we love our onion and garlic combo, when using it raw, it can really overpower everything else.

With that being said, if you love yourself some red onions and want to add garlic, you totally can! If you want to omit the tomatoes you can do this too. Customize this homemade guacamole to your liking, season to taste and good luck having any leftover!

Can I make guacamole ahead of time?

I recommend making it the day of, however, there are some tips and tricks you can use to keep it from turning brown if making it the day before.
When storing it the bowl, keep the pits in there with it. Slice some lime wedges and place those in there as well. Squeeze an extra amount of lime juice to prevent browning, then cover tightly with plastic wrap.
Even still, the top may brown overnight, in which case, just scrape it off. The dip underneath should still be nice and green.

The Best Guacamole Recipe

The best guacamole recipe – so easy with just the right flavor combo!
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American, Mexican
Prep Time: 10 minutes
Servings: 8
Calories: 165kcal
Author: girlinspired

Ingredients

  • 4 large avocados ripe
  • 1/8-1/4 cup fresh lime juice 1-2 limes
  • pinch coarse sea salt
  • 1/4 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 2 tablespoons fresh cilantro chopped
  • 1/2 cup diced tomatoes seeds removed
  • 1 jalapeno optional, diced or slices for topping

Instructions

  • Slice avocados in half lengthwise and scoop the flesh from the skin with a spoon. Place avocado in a mixing bowl.
  • Squeeze lime over the avocados. Add salt, cumin, and chili powder.
  • Use a fork (or potato masher) to mash the avocado to desired consistency – you can make a chunky guacamole or mash it as smooth as you'd like. I personally like a bit more chunky guacamole.
  • Add the chopped cilantro and diced tomatoes and stir to combine.
  • Serve guacamole immediately with chips, veggies, or your favorite Mexican dish!
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

Guacamole can be stored in the refrigerator, covered, for 1-2 days.  The top will turn brown from its contact with the air, but the guacamole underneath should remain bright green.
 
Notes:   
Use ripe avocados for the best flavor.  Avocados should give just slightly when squeezed gently.  Avoid avocados that feel fluid under the skin.  A few brown spots in the avocado flesh are just fine and perfectly edible.
Some people claim that keeping an avocado pit in the guacamole will prevent it from turning brown, but I’ve never found this to be effective.
Additional optional mix-ins: pico de gallo, additional chili powder, diced jalapenos, finely diced red onion, or hot sauce.

Nutrition

Calories: 165kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 11mg | Potassium: 524mg | Fiber: 7g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 13mg | Calcium: 18mg | Iron: 1mg

The Best Green Chicken Chili Recipe

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Green Chicken Chili is a delicious alternative to beef chili, with unforgettable flavors and just the right amount of heat. This thick hearty soup is full of juicy pieces of chicken and white beans in a cheesy creamy, perfectly seasoned broth. Garnish with some tortilla strips and a drizzle of fresh lime and this Mexican inspired dish will soon become a family favorite. On repeat!

green chili chicken soup in red dutch oven topped with avocados and colorful tortilla strips; cheese, limes, avocado, and cilantro around the pot

If Mexican food is commonplace in your home like it is mine, then you’ve got to try both the Homemade Salsa Verde and Green Enchilada Sauce which pretty much pairs well with anything! As a side, as a dip, or as a topping, these two sauces will elevate all of your Mexican inspired dishes!

green chili chicken soup in white bowls and red dutch oven, topped with avocado slices and colorful tortilla strips

What is Green Chicken Chili?

Bring your tastebuds on a journey with this green chicken chili with white beans recipe. It’s a true crowd-pleaser not just because it’s out of this world, warming comfort food, but because it is brimming with bold flavors that combine so nicely together. Your crowd will get all of the different tastes and textures in every bite.

This chili has chunks of chicken and tender white beans, combined with a broth so thick and creamy and perfectly seasoned with oregano, cumin, and paprika. A layer of heat is provided by the roasted chili peppers and all of this is finished off with a hint of citrus from the lime and added salty crunch from the tortilla strips.

You might also enjoy:

What is the difference between White Chicken Chili and Green Chicken Chili?

You might be wondering what the difference between white chicken chili and green chicken chili is. Well, truth be told, so am I! ha. There may, in fact, be no difference at all because just when I think I’ve found what might be a difference in one version, I find a similar recipe in the other version. In the end, it’s so good, it doesn’t really matter what it’s called.

Do I need anything special to make Green Chicken Chili?

Large Pot – Making soups in a Dutch oven or large stockpot is handy for making big batches of soup.

Immersion blender – Otherwise known as a hand blender this handy tool will keep you from having to transfer the soup to a blender for pureeing.

Ingredients:

  • Hatch chilis – Anaheim chilis will also work.
  • Olive oil – You can also use canola oil.
  • Onion & garlic – Diced and minced.
  • Chicken broth – Use homemade broth if you have some on hand; homemade has more flavor and nutrients and not as much sodium.
  • Seasoning – Cumin, paprika, ground coriander, dried oregano, salt, and pepper to taste. This blend of seasoning is pretty much magic.
  • White beans – Drained and rinsed. Cannellini beans or smaller white beans are readily available at your local grocery store. Canned beans are easy to use; dried beans aren’t necessary! A great source of fiber and protein and will give your soup its body and thick consistency.
  • Cooked chicken breast – You can use whatever leftover you have. Either shred a cooked rotisserie chicken or cut up your leftover herb-roasted chicken.
  • Cream cheese – Adds a smooth creamy rich texture to the soup broth.
  • Toppings – Avocado, tortilla strips or chips, grated jack cheese. The more the better!
  • Garnish – Cilantro and lime juice. These garnishes pack a bunch of flavor into every bite of the soup!
chile peppers, diced onions, chicken, spices, white beans, and the remaining ingredients in the green chicken chili

How to Make Green Chicken Chili:

Step 1: Rub the chiles with oil and roast them under the broiler until each side is blistered. This will give it such a nice smoky note to the heat. Once nicely charred, remove to a bowl until cooled enough to handle.

side by side photos of green chiles on roasting pan before and after being roasted

Step 2: Grab your cooled chiles and remove the stem and seeds from the inside. If you want more spice, leave more of the seeds, if you want a mild soup, remove all of the seeds. If you want medium heat, well, you get the idea. You can also scrape out the flesh and discard the peel if you’d prefer.

roasted chiles on sheet pan with stems and seeds removed; avocado, lime, chicken and cilantro set nearby

Step 3: Meanwhile, in a large stockpot or Dutch oven, saute the onion and garlic in a bit of oil. To the pot, add the chicken stock, cumin, paprika, coriander, oregano, salt, and pepper. Then, add the chiles to the pot.

step by step photos showing onion and seasoning sauteed in red stock pot, broth and chiles added to the pot

Step 4: Simmer the soup and add just a portion of the white beans, reserving the rest. Using a hand blender, blend the soup mixture to as smooth a consistency as you desire. Keep in mind, you’ll have added textures included next.

Step 5: Add the reserved beans, chicken, and cream cheese to the pot and stir until combined. Simmer the soup until the cheese melts, your desired consistency is reached and all of those amazing flavors have formed lasting meaningful relationships.

step by step photos of white beans added and blended into the green chicken chili, chicken and cream cheese added, and finished creamy soup with toppings on and around

Make a big batch (double or triple, in fact) and have lunch leftovers for days. A great budget-friendly meal to feed a big family and perfect as a meal prep freezer meal for down the road when those cravings strike. Because believe you me, they will!

green chili chicken soup in white bowls and red dutch oven, topped with avocado slices and colorful tortilla strips

Have separate bowls for your toppings. Sliced avocado, tortilla chips, shredded cheese, and even some slices of lime. Lay them out on your table so people can pick and choose their own. Load it up!

How long can I store it in the fridge?

It will keep in the fridge for up to 4 days stored in an airtight container.

How hard is it to make green chicken chili?

This is a simple green chicken chili recipe, but it is so easy to make! This one-pot meal is done on the stovetop but you can definitely cook this meal in the slow cooker or the Instant Pot! Roasting the chile peppers is the only step done apart from combining everything in the pot!

Quick and easy recipes are always handy to have around. This Green Chicken Chili doesn’t miss a beat! It’s a must-try any day of the week!

green chili chicken soup in white bowls and red dutch oven, topped with avocado slices and colorful tortilla strips

Green Chicken Chili

A rich and creamy soup bursting with the Southwestern flavors of chile peppers, cumin, and cilantro.
5 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: American, Mexican
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 448kcal
Author: girlinspired

Ingredients

  • 4 Hatch chilis
  • 1-2 tablespoons olive or canola oil
  • 1/2 yellow onion diced
  • 2 teaspoons garlic minced
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cans white beans drained and rinsed (15.5 oz cans)
  • 2 cups cooked chicken breast
  • 4 oz. cream cheese
  • 1 cup fresh cilantro for garnish
  • 1 avocado for topping
  • 1 cup tortilla strips or chips for topping
  • 1 cup grated jack cheese for topping
  • lime juice for garnish

Instructions

  • Rub chiles with oil. Roast under the broiler for 6-8 minutes on each side until blistered.
  • In a large stockpot or Dutch oven, saute onion and garlic in one tablespoon of oil.
  • Add chicken broth, cumin, paprika, coriander, oregano, salt, and pepper to the pot. Remove the stem and seeds from the roasted chiles and add them to the pot (you can scrape the flesh away from the peel and discard the peel if you'd like).
  • Simmer soup for about 10 minutes.
  • Drain and rinse white beans well. Add 1/2 cup of the white beans to the pot of soup, reserving the rest.
  • Use a hand blender to blend the soup mixture into a fairly smooth consistency (or as desired).
  • Add the reserved beans, chicken, and cream cheese to the pot and stir.
  • Simmer soup 5-10 minutes or until the cream cheese is melted and the soup is heated through.
  • Top with freshly chopped cilantro, tortilla chip pieces/strips, grated cheese, avocado slices, and a squeeze of lime.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 448kcal | Carbohydrates: 32g | Protein: 30g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 920mg | Potassium: 949mg | Fiber: 9g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 21mg | Calcium: 266mg | Iron: 5mg

Mango Avocado Salsa

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This mango avocado salsa is the perfect sweet and savory blend of fresh ingredients. This mango salsa gets its sweetness from fresh mangos and white corn while bell pepper, jalapeño, red onion, and tomato balance the savory and spicy side. The creamy avocado, cilantro, and lime pull the dish together for a perfect salsa. Serve this delicious side dish alone with tortilla chips or with the most drool-worthy slow cooker carnitas or instant pot carnitas tacos.

diced mangos, red onion, white corn, avocados, and tomatoes in a glass bowl with whole mangos, limes, and a red and white linen in the background.

Mango avocado salsa is such an easy and refreshing side dish. It brings brightness and added flavor to a simple dish like tacos or a piece of grilled fish or chicken. There are many fruits and vegetables that can go into this dish. I like to always use mango tomato and avocado, but you can add pineapple or omit the bell pepper – use what you have available!

overhead photo of fruits and vegetables whole or partially chopped on a cutting board with knife and red and white linen

Salsa Ingredients

  • 1 bell pepper (yellow or orange is lovely for the color and a sweeter flavor)
  • 2 large mangos (learn how to cut a mango here)
  • 1-2 tomatoes
  • 1 jalapeno or other hot pepper of choice
  • 1/2 red onion
  • juice of 2 limes
  • large handful of cilantro
  • 1/2 cup frozen (or fresh) sweet white corn
  • 1-2 cloves of garlic, minced
  • 2 avocados (wait to dice until ready to serve)
  • salt and pepper to taste

Making the Mango Avocado Salsa

Step 1: Dice bell pepper, mangos, and tomatoes. into small pieces similar in size.

Step 2: Remove seeds and dice hot pepper into very small pieces. Dice red onion and cilantro into very small pieces as well.

Step 3: Stir together all ingredients except for the avocado.

Step 4: Cover bowl and place in refrigerator for 2-3 hours to allow flavors to blend.

Step 5: Dice avocado and stir into salsa. Serve immediately!

step by step photo collage showing diced vegetables and herbs, then the mixed ingredients with limes and a bowl of white corn, then all ingredients mixed, then avocado chunks being stirred in

Using Mango in this Recipe

Mangos have a unique sweet and creamy taste. They are refreshing in this recipe and give a tropical twist to an otherwise traditional tomato salsa. Mangos can be tricky to cut, but I have a fool-proof method for cutting up mangos. Be sure to check that out so that you can make the most of your mangos and use all of their juicy goodness in this salsa recipe.

overhead photo of mango avocado salsa in clear glass bowl with whole mangos, lime slices, cilantro, and a red and white linen in background

How to Serve Mango Avocado Salsa

My go to dinner for serving this flavor packed salsa is Carnitas Tacos. We make carnitas in the slow cooker or in the Instant Pot and either way, they’re absolutely delicious in a taco shell with a big spoonful of mango avocado salsa on top. The salsa is also superb with a grilled or baked filet of salmon or grilled chicken breast. You will probably find yourself going back for more salsa and it is just fine to scoop it up with tortilla chips.

overhead photo of tacos lined up on white plate with mango avocado salsa garnish and lime and cilantro garnish

Storage and Leftovers

Keep any leftover salsa in the refrigerator with a tightly sealed cover – either a lid or plastic wrap. The avocados may start to discolor (although the lime juice does a pretty good job combating the brown), but the salsa will still be good for several days.

closeup spoonful of mango avocado salsa in glass bowl with whole mangos in background

Chicken Tortilla Soup

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Chicken tortilla soup is my go-to easy meal – we have it for dinner nearly every week.  It’s an easy recipe to prepare and a great way to use up leftover chicken and veggies in your fridge.  My kids love this soup, too.  They get a kick out of eating the cheese off the plate faster than I can shred it. And who doesn’t love a topping bar?  For the ultimate in creamy deliciousness, you’ll want to be sure to have cilantro, avocado, and pepper-jack cheese for toppings. The extra spice in this hearty soup is also great for clearing up the sinuses and soothing a scratchy throat!

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

As I mentioned, I like to use leftover chicken to speed along dinner preparations –  roasted chicken or grilled works great – simply cut it into bite-size pieces and toss it into the soup during the last 10-minutes of cooking to heat it through.  I also use homemade chicken stock to cut down on extra sodium.  And if I’m lucky enough to have jars of home-canned tomatoes in the pantry, those go in the pot, too!

colorful veggies chopped on a cutting board including onions, bell pepper, zucchini, potato, and tomatoes

What makes this chicken tortilla soup recipe so darn easy is that you’re simply throwing everything together.  Aside from chopping veggies and grating cheese, there isn’t much cooking to do! If you do not already have prepared chicken to add to the soup, simply cut up a couple fresh chicken breasts, sautee them in the pot with a little olive oil until they start to brown and then go ahead and add your onions, then a bit later your garlic, and then the rest of the ingredients.

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

I love crushed red pepper in the soup to give it some spice – if the kids are eating the soup, I tone it down some – the longer you simmer, the more heat the soup picks up from the spice.  Top the soup with pepper-jack cheese for the ultimate kick in flavor and heat!  You can use any kind of cheese though if extra spice isn’t your thing – jack cheese is great, mozarella, even cheddar if that’s what you have available! As the cheese melts into the soup, it turns this dish into a creamy bowl of perfection.

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

For a heartier soup, I like to throw in a potato and top with tortilla chips. If you are sticking to a grain-free or low carb diet, skip those additions and load in extra avocado and cheese! Fresh cilantro is another essential ingredient to round out the flavors in this delicious bowl of chicken tortilla soup.

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

I hope you love this recipe as much as our family does!

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

Chicken Tortilla Soup

This hearty chicken tortilla soup has a light tomato broth base and is filled with chunky chicken, potatoes, and vegetables. Top it with your favorite cheese, chips, avocado, and cilantro for a filling meal for the whole family!
5 from 1 vote
Print Pin Rate
Course: Soups
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 408kcal

Ingredients

  • 1 Tbs. olive oil
  • 1/2 medium yellow onion diced
  • 2-3 cloves garlic minced
  • 4 cups chicken broth
  • 1 can 14.5 oz diced tomatoes, juice included
  • 1 large potato peeled and cubed
  • 1 zucchini peeled, and sliced
  • 1 teaspoon dried oregano
  • pinch of crushed red pepper flakes
  • salt and pepper to taste
  • 2 cups cooked chicken cut into bite-size pieces (2 chicken breasts)
  • 1 avocado
  • tortilla chips
  • 4 oz. shredded pepper-jack cheese or cheese of choice
  • 1 bunch of fresh cilantro washed and chopped

Instructions

  • Heat olive oil in a large saucepan over med-high heat.
  • Add onions and saute, about 5 minutes.
  • When onions are translucent, add garlic and saute 1 min. longer.
  • Add broth, tomatoes, potato, zucchini, oregano, red pepper flakes, and salt and pepper.
  • Simmer over med-low heat for 20 minutes. Add chicken and heat 5-10 minutes longer.
  • Ladle soup into bowls. Top with shredded cheese, sliced avocado, tortilla chips, and fresh cilantro.
  • Serve immediately.
  • Chips can alternately be served on the side to avoid becoming soggy in the broth.
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Nutrition

Calories: 408kcal | Carbohydrates: 19g | Protein: 28g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 1076mg | Potassium: 985mg | Fiber: 5g | Sugar: 3g | Vitamin A: 452IU | Vitamin C: 35mg | Calcium: 269mg | Iron: 3mg

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