Chicken tortilla soup

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This Mexican chicken soup is packed with tomato, corn, beans and crisp tortilla strips. It is gently spicy and very approachable.

Serves: 4 people

Preparation time: 25 min

Ingredients

• chicken breast, diced – 14 oz
• onion, finely chopped – 1
• garlic, minced – 3 cloves
• olive oil – 1 tbsp
• diced tomatoes – 14 oz
• chicken stock – 6 cups
• black beans, drained – 1 cup
• corn kernels, drained – 1 cup
• ground cumin – 1 tsp
• paprika – 1 tsp
• chili powder – 1/2 tsp
• corn tortillas, cut into strips – 4
• lime – 1
• cilantro, roughly chopped – 2 tbsp
• salt – 1/2 tsp

Method

1. Heat the oil in a soup pot and cook the onion and garlic for 3 minutes. Add the chicken and cook briefly.
2. Add the tomatoes, stock, black beans, corn, cumin, paprika, chili powder and salt. Bring to a boil and simmer gently for 20 minutes.
3. Meanwhile, fry or bake the tortilla strips until crisp.
4. Taste the soup and squeeze in the lime juice.
5. Serve topped with cilantro and the crisp tortilla strips.