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+ servings

Mexican Chicken Tortilla Soup Recipe

Mexican Chicken Tortilla Soup Recipe
Click The Stars Below To Rate This Recipe:
5 from 2 votes
PREP TIME 15 mins
COOK TIME 40 mins
COURSE soups, Starters
SERVINGS 4 people



For The Poached Chicken

  • 600 g Chicken
  • 2 g Red chili
  • 8 g Chopped garlic
  • 12 g Fresh coriander
  • 4 g Ground cumin

For The Soup

  • 20 g Olive oil
  • 120 g White onion (finely chopped)
  • 4 g Garam masala spice
  • 4 g Whole cumin
  • 4 g Whole pepper
  • 400 g Tomato paste (tinned)
  • 8 g Butter beans (tinned)
  • 160 g Frozen corn (thawed)
  • 80 g White vinegar (drained)
  • 20 g Lime juice

For The Garnishes

  • 2 ea Tortilla wraps (cut into wedges and crisped)
  • 100 g Greek feta cheese


For The Poached Chicken

  • Place the chicken, chili, garlic, cinnamon stick & coriander stalks in a pot. Cover with cold water.
  • Bring to a boil, then reduce to a simmer. Cover with a lid & cook for 30 minutes.
  • Remove from heat & leave chicken to cool in the liquid for 20 minutes.
  • Remove chicken & strain the liquid, pour liquid into a pot & reduce by 1 quarter.
  • Shred the chicken & set aside.

For The Soup

  • Heat oil in a pot, add onion & cook until soft. Add spices, tomatoes & sugar. Stir.
  • Add the reduced poaching liquid to the onions, leave to simmer for 15 min.
  • Add shredded chicken, corn, beans & lime juice to the pot. Continue cooking for 15 minutes.
  • Taste for seasoning.
  • To finish serve with crisped tortilla, crumbled feta & coriander leaves.
Chefs Tips
This recipe is one of my secret weapons, I always make a large batch of this soup and then freeze it in individual portions. Even when I simply defrost and heat one up, it amazes me every single time.  
I like to add more of the spices to this dish and I sometimes use triple the amount of chili, so feel free to add more or less of some ingredients according to your taste. 
Nutritional Information
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