This Mexican-inspired soup was a hit at our last Sunday Cooking Collective and it is also an excellent weeknight meal. If you have some chicken stock and leftover chicken on hand it will take you less than 20 minutes to make.
If you don’t have any left over chicken you can pick up a small rotisserie chicken on your way home from work or you can bake your own. See note at the bottom of recipe below for baking chicken at home.
Chicken Tortilla Soup
- 1 tablespoon/15 ml of olive oil
- 2 garlic cloves, minced
- 2 tablespoons of tomato paste
- 1 cup/200 grams of tomatoes,diced - canned ok
- 2-4 teaspoons of Mexican chili powder
- 10 cups/2 litres of chicken broth - homemade or store-bought
- 4 cups/500 grams of shredded chicken - homemade or rotisserie left-over chicken is ideal
- 1 cup/165 grams of corn kernels -frozen or canned
- Coarse salt and pepper to taste
- Corn tortilla chips
- 1 avocado, thinly sliced
- ½ cup 75 grams of feta cheese
- 2 green onions, thinly sliced
- 1 lime, thinly sliced
- ½ cup 8 grams of cilantro leaves
In a large pot, heat 1 tablespoon of oil over medium-high heat. Add garlic and cook until fragrant, 30 seconds.
Add tomato paste, diced tomatoes and chili powder and cook for 5 minutes.
Add broth and bring to a boil.
Add shredded chicken; remove from heat and season with salt and pepper.
Ladle soup into bowls and top with avocado, cheese, cilantro, scallion and tortilla strips. Serve with lime wedges.
If you don’t have leftover chicken marinate 3-4 chicken breast (about 2 lbs/1 kg) with 2 teaspoons/5 grams of cumin, 2 teaspoons/5 grams of paprika, 1 garlic clove minced, 2 teaspoons/2 grams of dried oregano, 3 tablespoons/45 ml of olive oil and coarse salt for 30 minutes to 2 hours. Bake the chicken breasts at 375 F/200 C for 30 minutes.