Tortilla soup

Recipes / Soups

Make the most of your favourite Mexican flavours in this hearty winter soup.

Recipe «Tortilla soup» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp vegetable oil, 2 tsp ground cumin, 1.5L water, 1 chicken stock cube, 2 small single chicken breast fillets , 1 x 400g can diced tomatoes, 1 tbsp drained sliced jalapeno chillies, 1 red onion, halved, finely chopped , 1 x 400g can kidney beans, rinsed, drained, 1 x 420g can corn kernels, drained, Salt & freshly ground black pepper, 4 round corn tortillas, cut into 2cm pieces, 2 tbsp fresh lime juice, 1/3 cup firmly packed finely chopped fresh coriander.

Ingredients:

  • 1 tbsp vegetable oil 
  • 2 tsp ground cumin 
  • 1.5L water 
  • 1 chicken stock cube 
  • 2 small single chicken breast fillets 
  • 1 x 400g can diced tomatoes 
  • 1 tbsp drained sliced jalapeno chillies 
  • 1 red onion, halved, finely chopped 
  • 1 x 400g can kidney beans, rinsed, drained 
  • 1 x 420g can corn kernels, drained 
  • Salt & freshly ground black pepper 
  • 4 round corn tortillas, cut into 2cm pieces 
  • 2 tbsp fresh lime juice 
  • 1/3 cup firmly packed finely chopped fresh coriander 

Instructions

  1. Heat 1 teaspoon of oil in a large saucepan over high heat. Add the cumin and cook, stirring, for 1 minute or until aromatic. Add the water and stock cube and bring to the boil. Reduce heat to low and simmer. Add chicken and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer the chicken to a heatproof bowl.
  2. Meanwhile, place the tomato, chillies and half the onion in the bowl of a food processor and process until smooth. Add to saucepan with chicken-stock mixture.
  3. Use a fork to coarsely shred the chicken. Return to chicken-stock mixture with kidney beans and half the corn over high heat. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes or until soup thickens. Remove from heat. Taste and season with salt and pepper.
  4. Meanwhile, heat remaining oil in a non-stick frying pan over medium-high heat. Add half the tortilla pieces and cook, turning, for 2 minutes or until crisp. Transfer to a plate lined with paper towel. Repeat with remaining tortilla pieces, reheating pan between batches.
  5. Combine the remaining onion and corn, lime juice and coriander in a small bowl.
  6. Ladle soup among serving bowls. Sprinkle with tortilla and spoon over corn salsa. Serve immediately.