Description
A vibrant and hearty Mexican chicken tortilla soup bursting with smoky spices, tender shredded chicken, sweetcorn, black beans, and zesty lime, topped with crispy fried tortilla strips, creamy avocado, crumbled cheese, and fresh coriander for a satisfying and flavorful meal.
Ingredients
Scale
Soup Base
- 1.2kg whole chicken
- 5 fat red chillies (4 whole with pierced skin, 1 sliced to serve)
- 2 dried ancho chillies
- 1 garlic bulb, cut in half horizontally
- Bunch coriander (stalks and leaves separated)
- 1 cinnamon stick
- 2 large onions, chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- 2 x 400g cans tomatoes
- 1 tsp sugar
- 320g can sweetcorn, drained
- 400g can black beans, drained
- Zest and juice of 2 limes
For Frying & Serving
- 3 tbsp vegetable oil (divided: 1 tbsp for onions, 2 tbsp for frying tortillas)
- 4 corn tortillas, quartered and cut into strips
- 2 avocados
- 200g feta or queso fresco, crumbled
- Fresh coriander leaves to garnish
- Sliced red chilli for garnish
Instructions
- Make the Chicken Stock: Place the whole chicken, 4 whole pierced red chillies, 2 dried ancho chillies, halved garlic bulb, coriander stalks, and cinnamon stick in a large pan. Cover with cold water and bring to a boil over medium heat. Reduce to a gentle simmer, cover with a lid, and cook for 30 minutes. Turn off the heat and leave the chicken in the stock to cool for 20 minutes.
- Strain and Reduce Stock: Remove the chicken from the pan and set aside to cool. Strain the stock into a large jug, discarding the solids. Return the stock to the pan and simmer until it reduces from about 800ml to 600ml. Pour reduced stock back into the jug.
- Cook the Soup Base: Heat 1 tablespoon of vegetable oil in the pan. Add the chopped onions and cook over medium heat for 8-10 minutes until soft and translucent. Stir in ground cumin, ground coriander, smoked paprika, canned tomatoes, and sugar. Pour in the reduced chicken stock, season well with salt and pepper, and simmer with the lid ajar for 30 minutes to develop flavors.
- Shred Chicken and Add Ingredients: Meanwhile, peel the skin from the cooled chicken and finely shred the meat. Add shredded chicken, sweetcorn, black beans, lime zest, and most of the lime juice (saving a little for the avocado) to the soup. Cook for 5 more minutes to heat through.
- Fry Tortilla Strips: Heat the remaining 2 tablespoons of vegetable oil in a frying pan. Fry the tortilla strips until golden and crispy. Drain on kitchen paper to remove excess oil.
- Prepare Avocado: Halve, peel, and cut the avocados into small chunks. Toss the avocado pieces with the remaining lime juice to prevent browning and add a fresh tang.
- Serve the Soup: Ladle the soup into bowls and top with crispy tortilla strips, fresh coriander leaves, sliced red chilli, avocado chunks, and crumbled feta or queso fresco. Serve immediately and enjoy a flavorful, hearty meal.
Notes
- You can adjust the heat by removing or adding more red chillies according to your spice tolerance.
- Reducing the stock intensifies the soup’s flavor, but you can skip this step if short on time.
- For a milder version, deseed the chillies before cooking.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- If you prefer a thicker soup, lightly blend a portion of the soup before adding the shredded chicken.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican chicken tortilla soup, chicken tortilla soup, spicy chicken soup, tortilla strips, avocado soup, Mexican soup recipe
