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

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

recipe by:Ciara Mc Donnell

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

Chicken Tortilla Soup



Preparation Time

5 mins

Cooking Time

10 mins

Total Time

15 mins






  • 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


  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.

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