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 chips.
This tortilla soup is a wonderful way to use up chicken. If you don’t have chicken then we reckon other meats would work just as well. Instead of topping with avocado, you could also try topping the soup with some homemade guacamole.
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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
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Make it
Mexican
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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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