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.
1 hour 5 mins
Fry garlic in olive oil
Add Gran Luchito Chipotle Paste, salt, pepper and sugar
Add chicken stock
Blend to a smooth consistency
Shred roasted chicken
Add to soup
Cut tortillas into strips
Fry in oil until crispy
Serve with slices of avocado, crumbled feta, lime wedges and freshly chopped coriander
Scatter over crispy tortillas strips
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.