Chicken Soup with Crispy Tortillas

Chicken Soup with Crispy Tortillas


13 people made this

About this recipe: 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.


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

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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