Mexican Chicken Tortilla Soup
A warming tomato broth with shredded chicken and beans, topped with crisp tortilla strips.
Ingredients
- 300 g boneless chicken breast
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes (400 g)
- 1 can black beans, drained and rinsed
- 1 cup corn
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp chilli powder
- 2 corn tortillas, cut into strips
- Juice of ½ lime
- Salt and pepper to taste
Method
- Heat olive oil in a large pot.
- Cook the onion for 3 minutes, then add garlic and spices.
- Add tomatoes, broth, chicken, black beans, and corn.
- Bring to a boil, then simmer for 18–20 minutes, until the chicken reaches 74°C internally.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in lime juice and adjust the seasoning.
- Toast the tortilla strips in a dry skillet until crisp.
- Serve the soup topped with tortilla strips.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 330 kcal |
| Protein | 31 g |
| Carbohydrates | 35 g |
| Fat | 8 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
