Chicken, Chilli, Herbs, Main, Mexican, Soup, Spices, Starters & Light Meals, Weeknight Meals

Mexican tortilla soup

I enjoy the onset of autumn – when on those cooler days, when the simplicity of soup is what I crave. This soup is simple to cook and delicious to eat! I hope you enjoy it.

If you don’t like spice, omit the green chilli or deseed them for a milder taste. You could also serve topped with a dollop of yoghurt.

Mexican tortilla soup
Mexican tortilla soup
Print Recipe
Servings Prep Time
4 20 mins
Cook Time
40 mins
Servings Prep Time
4 20 mins
Cook Time
40 mins
Mexican tortilla soup
Mexican tortilla soup
Print Recipe
Servings Prep Time
4 20 mins
Cook Time
40 mins
Servings Prep Time
4 20 mins
Cook Time
40 mins
Ingredients
Servings:
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add cumin, coriander and half the chilli and cook, stirring, for 1 minute or until fragrant.
  2. Add chicken and turn to coat. Add sauce and stock and bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes or until chicken is cooked through. Remove chicken from pan. Using two forks, shred chicken, discarding skin and bones.
  3. Return chicken to pan with beans. Simmer for 5 minutes or until beans are warmed through. Stir in chopped coriander.
  4. Divide soup amongst serving bowls. Top with avocado and coarsely crumbled tortilla strips. Sprinkle with herb leaves and remaining chilli. Serve with lime cheeks.
Recipe Notes

Enchilada sauce is found in the Mexican food section of most supermarkets. I used white corn tortilla strips, but if unavailable, use regular corn chips.

Freeze any leftover soup (omitting crisps) in an airtight container for up to 2 months. Thaw overnight before reheating.

This kitchenink recipe appears in the May 2017 issue of the Hills District Independent – Read the digital version HERE or visit their website.


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