Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup

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This hearty soup is quick and easy to make. It's also packed full of flavour. Chicken is simmered with sweetcorn and black beans in a spicy tomato soup base. Serve with avocado, grated cheddar and crushed tortilla chips.

Star Pooley

Serves: 8 

  • 1 onion, diced
  • 3 cloves garlic, finely diced
  • 1 tablespoon olive oil
  • 2 teaspoons chilli powder
  • 1 teaspoon dried oregano
  • 2 (400g) tins chopped tomatoes
  • 300ml concentrated chicken stock
  • 300ml water
  • 155g tinned sweetcorn
  • 155g tinned white hominy
  • 1 (130g) tin chopped green chillies
  • 1 (410g) tin black beans, rinsed and drained
  • 4 tablespoons chopped fresh coriander
  • 2 boneless chicken breast fillets, cooked and cut into bite-sized pieces
  • crushed tortilla chips
  • sliced avocado
  • grated Cheddar cheese
  • sliced spring onions

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. In a medium saucepan heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chilli powder, oregano, tomatoes, stock and water. Bring to the boil and simmer for 5 to 10 minutes.
  2. Stir in sweetcorn, hominy, chillies, beans, coriander and chicken. Simmer for 10 minutes.
  3. Ladle soup into individual serving bowls and top with crushed tortilla chips, avocado slices, cheese and spring onions.


If tinned white hominy is unavailable, use sweetcorn instead.
Tinned chopped green chillies can be found in Mexican speciality shops or online.

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