Cheesy Chicken Vegetable and Tortilla Soup

    Cheesy Chicken Vegetable and Tortilla Soup


    19 people made this

    About this recipe: Don't be put off by the long ingredients list for this recipe, the resulting soup is really worth it. It's hearty, delicious and perfect for those cold winter nights.

    Serves: 14 

    • 3 tablespoons olive oil
    • 3 onions, chopped
    • 10 cloves garlic, chopped
    • 4 (400g) tins whole plum peeled tomatoes
    • 2 tablespoons dried basil
    • 2 tablespoons dried oregano
    • 2 tablespoons ground cumin
    • 2 teaspoons ground black pepper
    • 3.75 litres water
    • 2 (0.9 to 1.35kg) whole chickens, cut into pieces
    • 5 bay leaves
    • 2 sprigs epazote
    • 450g tomato puree
    • 1 red pepper, julienned
    • 1 green pepper, cut into 2.5cm pieces
    • 2 carrots, sliced thin
    • 240g thinly sliced celery
    • 375g courgettes, diced
    • 3 potatoes
    • 450g spinach, rinsed and chopped
    • 2 avocados, peeled, pitted and diced
    • 675g grated cheese
    • 3 corn tortillas, cut into 1.25cm strips
    • salt to taste

    Prep:1hr  ›  Cook:1hr10min  ›  Ready in:2hr10min 

    1. Heat olive oil in large frying pan and saute onions and garlic over low heat until they are translucent and soft, about 8-10 minutes. Add tomatoes, basil, oregano, cumin and black pepper and cook over low heat, partially covered, another 10-12 minutes. Let cool, then blend in a food processor until smooth. Set aside.
    2. Bring water to the boil in a large pot. Add chicken, bay leaves and epazote. Water should cover chicken by about 2.5cm. Skim off foam and fat that surface in first 5 minutes. Add reserved puree and tomato puree and cook; partially covered, with liquid at rolling simmer, for another 20 minutes. Transfer chicken to a serving plate. When cool enough to handle, remove skin and bones, then shred with two forks.
    3. Add peppers, carrots and celery to stock and cook over low heat for 5 minutes. Add courgettes and cook an additional 5 minutes. Remove vegetables from stock with slotted spoon. Salt stock to taste.
    4. Peel and par-boil potatoes. Then dice and saute in a little olive oil until brown.
    5. Place a scoop of vegetables and a heaping tablespoon of potatoes in a large soup bowl. Next, add tortilla strips, spinach, shredded chicken, avocados and cheese. Pour piping-hot stock over everything and serve immediately.


    Epazote can be purchased in Hispanic speciality shops or online.

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