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Mexican chicken soup with crispy tortilla strips
Mexican chicken soup with crispy tortilla strips
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Cozy up with zesty Mexican chicken soup topped with crispy tortilla strips.
Ingredients:
  • 9.20 gm vegetable oil
  • 1 red onion, finely chopped
  • 1 red capsicum, finely chopped
  • 20.00 ml finely chopped jalapeno peppers
  • 2 chicken stock pots
  • 44.40 gm tomato paste
  • 500g 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
  • 82.50 ml coriander leaves
  • Lime wedges, extra, to serve
Instructions:
  • In a large stock pot or saucepan, warm the oil over medium-low heat. Add the onion and capsicum, cooking until the onion softens, around 3 minutes. Stir in the garlic, peppers, and cumin, cooking for an additional 2 minutes until fragrant.
  • Combine stock pots, tomato paste, and 6 cups (1.5L) boiling water in a pot. Mix well and bring to a boil. Add chicken breasts. Simmer covered on low heat for 10-12 minutes or until chicken is cooked through. Transfer chicken to a plate and shred with a fork.
  • Add the cooked chicken back into the soup along with the corn kernels. Allow it to simmer for 3-5 minutes until the corn is cooked through and the mixture is heated. Finish with a splash of refreshing lime juice.
  • Spritz a frying pan with cooking oil spray and heat over medium heat. Cook tortillas for 1-2 mins on each side until they are golden and crisp. Then, slice them into strips.
  • Serve the soup in bowls and garnish with crispy tortilla strips, chopped avocado, and fresh coriander leaves. Accompany with lime wedges.

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