Mexican Chicken-Tortilla Soup

    1 hour

    A very flavourful, easy and surprisingly hearty soup that will have everyone begging for more. They will fight for seconds!

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    Serves: 6 

    • 4 boneless and skinless chicken breasts
    • avocado oil
    • 1 onion, diced
    • 2 cloves garlic, crushed
    • 4 (400g) tins Mexican style diced tomatoes
    • 1 cup (250ml) chicken stock
    • 1 pinch cumin, to taste
    • 2 tablespoons fresh coriander, leaves diced
    • 1/4 teaspoon dried parsley
    • salt and pepper, to taste
    • 3-4 flour tortillas
    • 2 avocadoes, diced
    • 2 cups grated tasty cheese

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Clean chicken of unwanted bits and dice into bite size pieces.
    2. Heat avocado oil in a large saucepan until hot.
    3. Add onion and cook until soft and transparent; about 5 minutes. Stir to make sure they don’t burn.
    4. Add garlic and chicken then stir.
    5. Cook about 10 minutes then add the tomatoes (undrained), chicken stock, cumin, coriander and parsley.
    6. Season with salt and pepper to taste. Bring to a boil stirring often.
    7. Simmer for another 30 minutes.
    8. In the meantime, cut the tortillas into 1cm wide strips.
    9. Add some avocado oil to a frying pan and heat until hot. Fry the strips until golden and crunchy.
    10. Stand 4 or 5 tortilla strips into each bowl and spoon soup over the top making the tortillas poke out of the soup.
    11. Sprinkle cheese over the soup and top with diced avocado.

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