Mexican chicken soup with crispy tortilla strips

Recipes / Soups

Warm up from the inside out with this flavoursome Mexican chicken soup served with crispy tortilla strips.

Recipe «Mexican chicken soup with crispy tortilla strips» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp vegetable oil, 1 red onion, finely chopped, 1 red capsicum, finely chopped, 2 garlic cloves, crushed, 1 tbsp finely chopped jalapeno peppers , 1 tsp ground cumin, 2 Continental chicken stock pots, 2 tbsp tomato paste , 500g Coles RSPCA approved chicken breast fillets, trimmed, 2 corn cobs, husks removed, kernels removed, 1 lime, juiced, 4 corn tortillas, 1 avocado, stone removed, peeled, diced, 1/3 cup coriander leaves, Lime wedges, extra, to serve.

Ingredients:

  • 2 tsp vegetable oil 
  • 1 red onion, finely chopped 
  • 1 red capsicum, finely chopped 
  • 2 garlic cloves, crushed 
  • 1 tbsp finely chopped jalapeno peppers 
  • 1 tsp ground cumin 
  • 2 Continental chicken stock pots 
  • 2 tbsp tomato paste 
  • 500g Coles RSPCA approved chicken breast fillets, trimmed 
  • 2 corn cobs, husks removed, kernels removed 
  • 1 lime, juiced 
  • 4 corn tortillas 
  • 1 avocado, stone removed, peeled, diced 
  • 1/3 cup coriander leaves 
  • Lime wedges, extra, to serve 

Instructions

  1. Heat the oil in a large stock pot or saucepan over medium-low heat. Add onion and capsicum. Cook for 3 mins or until onion softens. Add garlic, peppers and cumin. Cook for 2 mins or until aromatic.
  2. Add stock pots, tomato paste and 6 cups (1.5L) boiling water. Stir to combine. Bring to the boil. Add chicken breasts. Reduce heat to low, cover and simmer for 10-12 mins or until chicken is cooked through. Transfer chicken to a plate. Shred chicken with a fork.
  3. Return chicken to the soup with the corn kernels. Cook for a further 3-5 mins or until heated through and corn is cooked. Stir in lime juice.
  4. Meanwhile, spray a frying pan with cooking oil spray and heat over medium heat. Cook tortillas for 1-2 mins each side or until golden and crisp. Cut into strips.
  5. Ladle soup into bowls. Top with crispy tortilla strips, chopped avocado, and coriander leaves. Serve with lime wedges.