Spicy Chicken Soup with Tortillas

    Spicy Chicken Soup with Tortillas


    239 people made this

    This is a Mexican soup with a kick! Of course you can always reduce the amount of chilli to your own taste. Fried tortilla strips make a tasty garnish.

    Serves: 7 

    • 4 boneless chicken breast fillets, cooked and shredded
    • 3 1/2 cups (875ml) chicken stock
    • 4 diced green chillis
    • 1 (400g) can diced tomatoes
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 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

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

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

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