Name: Mexican Chicken Tortilla Soup Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Mexican
Ingredients: 1.2kg whole chicken; 5 fat red chillies (4 whole and pierced, 1 sliced for serving); 2 dried ancho chillies; 1 garlic bulb, halved horizontally; Bunch coriander, stalks and leaves separated; 1 cinnamon stick; 3 tbsp vegetable oil, divided; 2 large onions, chopped; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tbsp smoked paprika; 2 x 400g cans tomatoes; 1 tsp sugar; 1 tsp salt (to season); 320g can sweetcorn, drained; 400g can black beans, drained; Zest and juice of 2 limes (reserve some juice for avocado); 4 corn tortillas, quartered and cut into strips; 2 avocados, peeled, halved, and cut into chunks; 200g feta or queso fresco, crumbled; Fresh coriander leaves; Sliced red chilli (from one reserved chilli)

Ingredients

1.2kg whole chicken

5 fat red chillies (4 whole and pierced, 1 sliced for serving)

2 dried ancho chillies

1 garlic bulb, halved horizontally

Bunch coriander, stalks and leaves separated

1 cinnamon stick

3 tbsp vegetable oil

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

4 corn tortillas, quartered and cut into strips

2 avocados

200g feta or queso fresco, crumbled (to serve)

Instructions

Step 1: Place the whole chicken, 4 pierced red chillies, dried ancho chillies, garlic halves, 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, and cook for 30 minutes. Turn off the heat and let the chicken sit in the stock for 20 minutes to cool.

Step 2: Remove the chicken and strain the stock into a large jug, discarding the solids. You should have about 800ml of stock. Return the stock to the pan and simmer until reduced to about 600ml. Pour the reduced stock back into the jug.

Step 3: Heat 1 tablespoon of vegetable oil in the pan. Add the chopped onion and cook for 8-10 minutes until soft and translucent. Stir in ground cumin, ground coriander, smoked paprika, canned tomatoes, and sugar.

Step 4: Add the reduced chicken stock to the pan, season well with salt and pepper, and simmer the soup with the lid slightly ajar for 30 minutes.

Step 5: While the soup simmers, remove the skin from the cooled chicken and finely shred the meat.

Step 6: Add the shredded chicken, sweetcorn, black beans, lime zest, and lime juice to the soup. Taste and adjust seasoning as needed. Cook for an additional 5 minutes.

Step 7: Heat the remaining 2 tablespoons of oil in a frying pan. Fry the tortilla strips until golden and crispy. Drain on kitchen paper.

Step 8: Halve and peel the avocados, cut into small chunks, and toss with the remaining lime juice.

Step 9: Serve the soup in bowls topped with crispy tortilla strips, coriander leaves, sliced red chilli, avocado chunks, and crumbled feta or queso fresco.

Tips & Variations

Use rotisserie chicken to save time, adding it at the end with the beans and corn.

For extra heat, add more sliced chillies or a dash of hot sauce when serving.

Swap black beans for pinto or kidney beans depending on preference.

To make this soup vegetarian, omit the chicken and use vegetable stock instead.

For a smoky depth, try adding a chipotle in adobo to the tomato base.

FAQs

Can I prepare the soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Prepare and refrigerate it, then reheat gently before serving, adding fresh toppings just before eating.

What can I use instead of fresh chillies?

If fresh chillies are unavailable, dried chilli flakes or a pinch of cayenne pepper can provide heat. Adjust quantities carefully to suit your taste.