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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.


  • Prep time

    20 mins

  • Cook time

    45 mins

  • Total time

    1 hour 5 mins

  • Ideal for


  • Make it


  • Serves


How to make it

  1. 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.
  2.  Add the smoked chipotle paste and the chopped tomatoes.
  3. 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.
  4. Blend to a smooth consistency, then add the chicken.
  5. 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).
  6. 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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