Classic Chicken and Tortilla Soup

    Classic Chicken and Tortilla Soup

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    About this recipe: A simple, yet delectable chicken soup. Chicken is simmered in a spicy tomato soup base. Top with crispy-fried tortilla strips and grated Cheddar cheese.

    Makes: 6 - 8 servings

    • 4 boneless chicken breast fillets, cooked and shredded
    • 825ml chicken stock
    • 1/2 (220g) tin diced green chillies
    • 1 (400g) tin chopped tomato with chilli
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 1 tablespoon fresh lime juice
    • 2 tablespoons chopped fresh coriander
    • 1/2 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground cumin
    • 4 flour tortillas
    • 1 tablespoon olive oil

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Combine the chicken stock, green chillies, tinned tomatoes, onion and garlic in a soup pot. Add the shredded chicken. Bring to the boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
    2. Add the lime juice, coriander, cayenne and cumin. Simmer for 10-15 minutes longer.
    3. Cut the tortillas into 1.25x5cm strips. Fry in hot olive oil in frying pan until golden brown; drain on kitchen towels.
    4. Ladle the soup into bowls. Garnish with grated Cheddar cheese and the tortilla strips.


    Tinned diced green chillies can be purchased in Hispanic speciality shops or online. Alternatively, you can use fresh chillies to taste.

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