Soup recipes: How to make Mexican chicken tortilla soup that will warm you on cold days

Shred leftover roast meat or crumble tofu into this yummy soup - the only rule is you must top it with tortilla chips

Mexican chicken tortilla soup is a full meal in a bowl.

Tortilla soup, known as sopa de tortilla is a popular broth made from tomatoes, onions, garlic and chilli and then boosted with flavoursome meats and vegetables. It is served topped with avocado and sometimes charred corn. I eat mine with corn tortillas that I have cut into wedges, sprayed with oil and sprinkled with cumin, salt and chilli flakes and air-fried for five minutes. Crunchy and delicious. 

Chicken Tortilla Soup

This delicious Mexican chicken soup is a vehicle for leftover roast chicken and any limp veg hanging around the fridge

Servings

4

Preparation Time

 5 mins

Cooking Time

 10 mins

Total Time

 15 mins

Course

 Main

Cuisine

 Mexican

Ingredients

• 1 tsp olive oil

• 1 onion, finely chopped

• 2 cloves garlic, crushed

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp chilli flakes

• 1 tin black beans

• 1 tin chopped tomatoes

• 750ml chicken stock

• Salt and pepper

• Leftover roast chicken, shredded

• Juice of 1 lime

• 50g coriander, chopped

• For the toppings:

• Tortilla chips

• Avocado

• Feta cheese

• Corn

Method

1. In a saucepan sweat the onion, garlic and spices in the olive oil for five minutes or until soft.

2. Add in the black beans, tomatoes and chicken stock, bring to a simmer and taste for seasoning.

3. Just before serving, stir through the chicken to warm through, squeeze in the lime juice and stir in the coriander.

4. Serve topped with a selection of toppings, never forgetting a few tortilla chips.