Mexican Tortilla Soup
Mexican tortilla soup is a rich chicken dish packed full of tasty fresh ingredients. A spicy tomato base with roast chicken is topped with crumbly cheese, chopped coriander, lime juice, avocado and crispy fried corn tortilla strips.
This tortilla soup is a wonderful way to use up a leftover roast chicken and if you’re struggling to find corn tortillas, you could use tortilla chips instead.
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Prep time
20 mins
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Cook time
45 mins
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Total time
1 hour 5 mins
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Ideal for
Dinner -
Make it
Mexican -
Serves
2
Find us in the
Mexican Section
Ingredients
For The Soup
- 1 tsp olive oil
- 2 garlic cloves, roughly chopped
- 2 tsp chipotle paste
- 400g (14oz) can of chopped tomatoes
- ½tsp sugar
- 800ml (28fl oz) Chicken Stock
- 200g (7oz) cooked chicken
- salt and freshly ground black
- pepper
For The Toppings
- 1 ripe avocado
- 50g (2oz) feta cheese, crumbled
- 1 bag tortilla chips, roughly broken up
- 1 avocado, pitted, peeled and thinly sliced
- 1 lime, cut into wedges
- a handful of coriander leaves, roughly chopped
How to make it
- Heat the olive oil in a frying pan over a low–medium heat. Add the garlic and cook for about a minute without letting it brown.
- Add the smoked chipotle paste and the chopped tomatoes.
- Stir and cook for about 15 minutes. Add the sugar, chicken stock and a good pinch of salt and pepper and cook for another 10 minutes.
- Blend to a smooth consistency, then add the chicken.
- Return to the heat and slowly bring to a simmer (if using chicken breast, take care not boil for too long as it will go dry).
- Place a few of the crispy tortillas into serving bowls, then pour in the soup. Top with the feta, a few more of the tortillas, thin slices of avocado, lime wedges and coriander.
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