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Avocado and Olive Taco Soup

Total Time

Prep: 15 min. Cook: 30 min.


8 servings (2 quarts)

This is a fun dish to serve when entertaining. Folks can fill their bowls with whatever garnish ingredients they like and then top it with the soup. It's like a taco in a bowl!


  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 1 quart water
  • 1 tablespoon chicken bouillon granules
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 8 ounces Monterey Jack or cheddar cheese, cubed
  • 1 medium tomato, chopped
  • 1 medium avocado, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup sliced green onions
  • 3 cups tortilla chips


  1. In a blender or food processor, puree tomatoes until smooth; pour into a 3-qt. saucepan. Add the water, bouillon, chili powder and cumin; bring to a boil. Reduce heat; cover and simmer for 20 minutes. In soup bowls, layer cheese, tomato, avocado, olives, onions and chips. Top with hot soup and serve immediately.

Nutrition Facts

1 cup: 229 calories, 16g fat (6g saturated fat), 30mg cholesterol, 714mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 8g protein.

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