Chicken Soup with Crispy Tortillas

    (16)
    2 hours 20 min

    This soup is super-easy to make and tastes fantastic. Chicken, beans, sweetcorn and broccoli are simmered together in a seasoned tomato soup base, then topped with crispy tortilla strips and grated Cheddar cheese. Enjoy as a starter or as a main.


    13 people made this

    Ingredients
    Serves: 8 

    • 1.4 litres chicken stock
    • 2 (198g) tins sweetcorn, drained
    • 1 (400g) tin black beans, drained
    • 1 cube beef stock
    • 65g chopped broccoli
    • 2 (400g) tins whole plum tomatoes
    • 2 tablespoons olive oil
    • 8 corn tortillas, cut into 2.5cm strips
    • 2 tablespoons olive oil
    • 2 boneless skinless chicken breasts, cut into 1.25cm cubes
    • 2 tablespoons lime juice
    • 1 tablespoon tequila
    • 1 tablespoon onion powder
    • 1 tablespoon garlic salt
    • 1 tablespoon cayenne pepper
    • 2 tablespoons Cajun seasoning
    • 115g grated Cheddar cheese

    Method
    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Combine the chicken stock, sweetcorn, black beans, beef stock, broccoli and tomatoes in a large pot over medium heat.
    2. While the stock mixture simmers, heat 2 tablespoons olive oil in a frying pan. Fry the tortilla strips in the hot oil until crisp. Remove from frying pan and drain on kitchen towels. Pour 2 tablespoons olive oil into the frying pan. Once the oil is hot, add the chicken; cook and stir until cooked through, about 5 minutes. Stir in the lime juice, tequila, onion powder, garlic salt, cayenne pepper and Cajun seasoning; cook another 2 minutes.
    3. Transfer the chicken mixture to the pot with the stock mixture. Cook on medium 45 minutes; reduce heat to low and simmer another 45 minutes; ladle into bowls and top with tortilla strips and cheese to serve.

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (11)

    by
    18

    I adjusted to what I had. Used homemade chicken stock (6 cups) and 2 cans of tomatoes with chiles. Added garlic powder and onion powder to taste, along with chili powder to taste. Omitted the bullion cube, broccoli (used it the night before), tequila (drank it all while cooking!!!). cayenne and cajun seasoning. Mine got too spicy from just using the canned tomatoes with chiles so I added some sugar to cut the heat. Served with corn tortilla chips to crush, avocado, scallions, cilantro, limes, hot sauce, shredded cabbage, radishes, shredded cheese and sour cream so each could make their own to taste. The kids loved it with cheese, avocado and cabbage, us adults added EVERYTHING under the sun! It was great!  -  21 Mar 2010  (Review from Allrecipes US | Canada)

    by
    15

    We've tried a few "Chicken Tortilla Soups' on AR and this was really good! I didn't have brocoli so I added a can of green beans! I put in about 1/2 cup of salsa for more spice cuz that's the way we like it!.. I don't know that I loved the green beans, but since they weren't part of the actual recipe I'll consider it my mistake! A close runner up to my favorite which is "Chicken Enchilada Soup" Thanks!  -  02 Aug 2009  (Review from Allrecipes US | Canada)

    by
    11

    It was excellent!!! I did use some red pepper flakes for added heat, and just used regular tortilla chips to save time. For additional greens, I served it over a bed of fresh spinach.  -  15 Apr 2009  (Review from Allrecipes US | Canada)

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