Spicy Chicken Soup with Tortillas

    (247)
    1 hour 10 minutes

    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.


    240 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (247)

    Reviews in English (198)

    by
    62

    This soup was so good, and very easy to make. I used a rotisserie chicken (the whole thing, which was a bit much, next time I will add another can of tomatoes to thin soup a little) I also didn't have canned tomatoes with chilis in them ( impossible to find Rotel in Toronto) so I just used regular canned diced tomatoes and add a bunch of jalopenos from a can. I went light on the cayenne (1/4 tsp) because I was making it for my parents and didn't want it to be too spicy for them. I also took a flour tortilla, sprinkled some chili powder on it, cut it into thin strips, and baked it for a few minutes. I topped the soup with aged cheddar, sour cream, sliced avocado, cilantro and a couple of the the tortillas strips arranged artfully on top. It looked like soup at a fancy restaurant and the taste was awesome. I had it three times last week and have been craving it ever since. You won't be disappointed. Thanks!  -  06 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    30

    I did not start out to make this particular recipe, but found I didn't have the ingredients needed for my other one. This was really, really good. Tortilla soup is one of those things that is hard to get right, especially if you're from San Antonio; it needs to be spicy, yet flavorful and above all, authentic. I can't believe Ro-Tel and canned chilis can be this perfect...I may never try that other recipe with fresh tomatoes and jalapenos. I served it over tortilla chips instead of frying the tortillas.  -  15 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    27

    Followed the recipe as it is, and it turned out great! Not for the faint of heart, as it is very spicy...luckily we like a little extra kick. Next time I might try adding some corn or avocado.  -  24 Aug 2007  (Review from Allrecipes USA and Canada)

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