Mexican chicken tortilla soup

Soup recipe for 8 people, takes only 20 mins; recipe has chicken, red chillies, dried ancho chillies, garlic bulb, coriander, cinnamon stick, vegetable oil, onion, ground cumin, ground coriander, smoked paprika, tomato, sugar, sweetcorn, black beans, limes, corn tortilla, avocados and feta.

Mexican chicken tortilla soup

Mexican chicken tortilla soup

Recipe by Chef Soomro Course: Soup


Prep time

40 mins


  • Coriander: bunch coriander, stalks and leaves separated
  • Vegetable Oil: 3 tbsp vegetable oil
  • Onion: 2 large onions, chopped
  • Smoked Paprika: 1 tbsp smoked paprika
  • Tomato: 2 x 400g cans tomatoes
  • Sugar: 1 tsp sugar
  • Chicken: 1.2kg whole chicken
  • Ground Cumin: 1 tbsp ground cumin
  • Black Beans: 400g can black beans, drained
  • Feta: 200g feta or queso fresco, crumbled, to serve
  • Red Chillies: 5 fat red chillies, 4 left whole but pierced a few times with a sharp knife, 1 sliced, to serve
  • Sweetcorn: 320g can sweetcorn, drained
  • Ground Coriander: 1 tbsp ground coriander
  • Cinnamon Stick: 1 cinnamon stick
  • Garlic Bulb: 1 garlic bulb, cut in half through the centre horizontally
  • Avocados: 2 avocados
  • Corn Tortilla: 4 corn tortilla, quartered and cut into strips
  • Dried Ancho Chillies: 2 dried ancho chillies
  • Limes: zest and juice 2 limes


  1. Put the chicken in a largepanwith the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.
  2. Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.
  3. Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.
  4. While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.
  5. Heat the remaining oil in afrying panand add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.