Chicken Tortilla Soup

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

Chicken Tortilla Soup

SERVES

4

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

10

MINUTES

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.

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