Mexican chicken tortilla soup 2016

Mexican chicken tortilla soup

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(1 ratings)

Prep: 40 mins Cook: 1 hr, 20 mins plus cooling

More effort

Serves 8

A hearty Central American soup with complex flavours and textures. If you can make it the day before serving, the flavours will intensify

Nutrition and extra info

Nutrition: per serving

  • kcal483
  • fat24g
  • saturates7g
  • carbs26g
  • sugars11g
  • fibre10g
  • protein35g
  • salt1.4g
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Ingredients

  • 1.2kg whole chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 5 fat red chillies, 4 left whole but pierced a few times with a sharp knife, 1 sliced, to serve
  • 2 dried ancho chillies
  • 1 garlic bulb, cut in half through the centre horizontally
  • bunch coriander, stalks and leaves separated
  • 1 cinnamon stick
  • 3 tbsp vegetable oil
  • 2 large onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • 2 x 400g cans tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 320g can sweetcorn, drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 400g can black beans, drained
  • zest and juice 2 limes
  • 4 corn tortilla, quartered and cut into strips
  • 2 avocados
  • 200g feta or queso fresco, crumbled, to serve
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

Method

  1. Put the chicken in a large pan with the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.

  2. Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.

  3. Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.

  4. While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.

  5. Heat the remaining oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.

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