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Mexican chicken soup with crispy tortilla strips

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

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Mexican chicken soup with crispy tortilla strips

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
  • ⅓ cup coriander leaves
  • Lime wedges, extra, to serve

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Method

  1. Step 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. Step 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. Step 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. Step 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. Step 5

    Ladle soup into bowls. Top with crispy tortilla strips, chopped avocado, and coriander leaves. Serve with lime wedges.

Mexican chicken soup with crispy tortilla strips

Mexican chicken soup with crispy tortilla strips
  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
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
  • ⅓ cup coriander leaves
  • Lime wedges, extra, to serve
    Description

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

    Method
    1. Step 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. Step 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. Step 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. Step 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. Step 5

      Ladle soup into bowls. Top with crispy tortilla strips, chopped avocado, and coriander leaves. Serve with lime wedges.