Winter food Recipe Series: Mexican Chicken Tortilla Soup

One last week until Christmas and as promised we are back with one more winter recipe. Some say that the food of today’s recipe is not a meal, but we can guarantee that after trying out this one they will change their mind. Let’s be honest, winter is not winter without a nice and warm soup. But we are not handing out a recipe of a boring soup. The recipe of the week is a Mexican Chicken tortilla soup, it will require a little bit more ingredients than last week but worth it. So, let’s do it!

Copyright: rojoimages

How many people can eat?
8 people

What do you need?

Ingredients to the chicken:
2 chicken breast
3 chopped cloves garlic
2 teaspoon cumin
Olive oil
Chili powder
Dried oregano

Ingredients to the soup:
1 chopped onion
Olive oil
Smoked paprika
410g tin black beans, rinsed and drained
2 chopped tomatos (nice and thin)
150g tinned sweetcorn
1 teaspoon cumin
350ml of water
300 ml of concentrated chicken stock
1 chopped green chilies
Fresh coriander

To the Sides
Corn tortilla chips
Grated Cheddar Cheese

Let’s Cook it!
Put the olive oil and the garlic in a pot and oven until it starts to become light brown, then add the chicken, the cumin, the chilli powder, the dried oregano and salt, as you like, in the pot until the chicken is cooked all the way through. Set aside and prepare the chicken.

The soup
In a large pot add the oil, diced onion and over in a medium heat. Let it cook until the onion is translucent. Add the garlic, smoked paprika, cumin, tomato, corn and green chilies and stir until it is well mixed. Add the concentrated chicken stock and the water and cook for 18 min. Serve it in a bowl and add on the top the coriander leaf, the tortilla chips and the cheese.

Enjoy it and do not forget to check out the recipe of next week!

Enjoyed the recipe!

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