Cook and Scale
Chicken Tortilla Soup
4 servings · 45 min total
A brothy, spiced tomato soup with shredded chicken, black beans, and corn, crowned with crisp tortilla strips and avocado. Cozy in a bowl.
Ingredients
- 500 g chicken breast
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic, minced
- 1 fresh chilli, chopped
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 400 g canned tomatoes
- 1 l chicken stock
- 200 g black beans, drained
- 150 g sweetcorn
- 4 wheat tortilla, cut into strips
- 1 avocado, sliced
- 1 lime, juiced
- 4 tbsp fresh cilantro, chopped
- salt to taste
Contains: Gluten, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Build the spice base — Heat the oil in a large pot and soften the onion for 4 minutes. Add the garlic, chilli, cumin, smoked paprika, and chili powder and toast for 1 minute.
- 2.
Simmer the chicken — Pour in the canned tomatoes and stock, add the whole chicken breasts, and simmer for 20 minutes until the chicken is cooked.
- 3.
Shred the chicken — Meanwhile, fry the tortilla strips in a dry pan for 5 minutes until crisp. Lift out the chicken, shred it, and return it to the pot with the beans and sweetcorn.
- 4.
Finish and serve — Stir in the lime juice and season with salt. Ladle into bowls and top with tortilla strips, avocado, and cilantro.