Spicy chicken tortilla soup

    1 hour

    A hearty, satisfying soup! Pick up a ready made chicken in your supermarket, tear off the chicken and add it to a spicy tomato based soup and serve with soured cream, avocado, fresh coriander and tortilla chips.

    1 person made this

    Serves: 10 

    • 1 tablespoon vegetable oil
    • 1 onion, diced
    • 2 cloves garlic, diced
    • 1.25L chicken stock
    • 1 (400g) tin chopped tomatoes
    • 4 large fresh tomatoes, diced
    • 2 anaheim or poblano chilli peppers, stemmed and seeded
    • 1 jalapeno pepper, stemmed and seeded (optional)
    • 2 tablespoons ground cumin
    • 2 teaspoons chilli powder
    • 1 teaspoon freshly ground black pepper
    • 1 whole ready to eat chicken, torn into bite-sized pieces
    • 1 lime, sliced into wedges
    • 300g crushed tortilla chips
    • 225g soured cream
    • 225g grated Cheddar cheese
    • 1 avocado - peeled, seeded and sliced
    • 3 sprigs coriander, diced

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in chicken stock and tomatoes. Add fresh tomatoes.
    2. Mix chilli peppers, jalapeno pepper, cumin, chilli powder and pepper into the pot. Stir in chicken. Bring to the boil; reduce heat to medium and simmer soup until flavours combine, about 20 minutes.
    3. Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with tortilla chips, soured cream, grated cheese, avocado slices and coriander.

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