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Mexican Chicken Tortilla Soup

Recipe by: Star Pooley
AllRecipes
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Saved by 9 cook(s)

Easy

Ready in 40 mins
Picture by: Allrecipes
This hearty soup is quick and easy to make. It's also packed full of flavour. Chicken is simmered with sweetcorn and black beans in a spicy tomato soup base. Serve with avocado, grated cheddar and crushed tortilla chips.

Ingredients

Serves: 8
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon olive oil
  • 2 teaspoons chilli powder
  • 1 teaspoon dried oregano
  • 2 (400g) tins chopped tomatoes
  • 300ml concentrated chicken stock
  • 300ml water
  • 155g tinned sweetcorn
  • 155g tinned white hominy
  • 1 (130g) tin chopped green chillies
  • 1 (410g) tin black beans, rinsed and drained
  • 4 tablespoons chopped fresh coriander
  • 2 boneless chicken breast fillets, cooked and cut into bite-sized pieces
  • crushed tortilla chips
  • sliced avocado
  • grated Cheddar cheese
  • chopped spring onions

Preparation method

Prep: 20 mins |Cook: 20 mins
1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chilli powder, oregano, tomatoes, stock and water. Bring to the boil and simmer for 5 to 10 minutes.
 
2. Stir in sweetcorn, hominy, chillies, beans, coriander and chicken. Simmer for 10 minutes.
 
3. Ladle soup into individual serving bowls and top with crushed tortilla chips, avocado slices, cheese and chopped spring onions.
 
Ingredients

If tinned white hominy is unavailable, use sweetcorn instead.
Tinned chopped green chillies can be found in Mexican speciality shops or online.

 Nutrition

  • Calories 377 cal
  • Carbohydrates 30.9 g
  • Cholesterol 46 mg
  • Fibre 8.7 g
  • Protein 23.1 g
  • Salt 943 mg
  • Saturated fat 7.2 g
  • Total fat 19.1 g

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