Chicken Vegetable and Tortilla Soup
A hearty and delicious chicken soup. Chicken is simmered with vegetables in a chicken stock, then topped with crispy tortilla strips. Enjoy with a sprinkling of cheese, if desired.
Ingredients
Serves: 6
- 3 tablespoons vegetable oil
- 3 corn tortillas, cut into 1.25cm strips
- 55g chopped onion
- 150g chopped green pepper
- 1 clove garlic, finely chopped
- 4 tablespoons plain flour
- 800ml chicken stock
- 280g cubed, cooked chicken meat
- 325g frozen mixed vegetables
- 1 teaspoon chilli powder
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Heat oil in large stock pot; add tortilla strips and fry, stirring until golden. Once golden remove tortillas and place on kitchen towel lined plate.
- Place onion and pepper into stock pot, over medium heat and cook until soft.
- Add garlic, stir in flour and gradually stir in chicken stock.
- Add cooked chicken, frozen vegetables and chilli powder and cook until thickened.
- Sprinkle with tortilla strips before serving.
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Reviews & ratings
Average global rating:
(20)
Reviews in English (15)
I really liked this soup but I made some changes. Being from TX I thought the mixed vegetables sounded kind of funny so I added a can of kidney beans and a can of corn kernels instead. I also added quite a bit more chili pepper and and a little cumin. - 08 Sep 2008 (Review from Allrecipes US | Canada)
Great soup! I didn't have any tortillas but I'll be sure to have some around next time I make this! I also added 1/2 tsp ground cumin, use red and green bell peppers and an additional cup of chicken broth. Besides having tortillas on hand next time, I think I add some noodles in place of the mixed veggies because it was "differnt" to have carrots, beans and chopped broccoli with this mexican flair but overall, we are are please with the result of this soup. Thanks Corwynn! - 27 Oct 2002 (Review from Allrecipes US | Canada)
Everyone in my family liked this recipe, and that's saying something! I did have to make a few substitutions and changes. I added a package of ramen noodles (saw that someone added extra veggies) to take up some of the liquid. We didn't have corn tortillas, but I used flour. We broke them into smaller pieces to put into the soup. They really made a huge difference! It was like adding crackers and having them stay crunchy. This recipe is a definite keeper! - 11 Nov 2002 (Review from Allrecipes US | Canada)