Name: Mexican Chicken Tortilla Soup Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Mexican
Ingredients: 1.2kg whole chicken; 5 fat red chillies (4 left whole and pierced, 1 sliced for serving); 2 dried ancho chillies; 1 garlic bulb, cut in half horizontally; Bunch coriander, stalks and leaves separated; 1 cinnamon stick; 3 tbsp vegetable oil, divided; 2 large onions, chopped; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tbsp smoked paprika; 2 x 400g cans tomatoes; 1 tsp sugar; 320g can sweetcorn, drained; 400g can black beans, drained; Zest and juice of 2 limes; 4 corn tortillas, quartered and cut into strips; 2 avocados; 200g feta or queso fresco, crumbled; Coriander leaves; Sliced red chili (from the 1 sliced chili)

Ingredients

1.2kg whole chicken

5 fat red chillies (4 left whole and pierced, 1 sliced to serve)

2 dried ancho chillies

1 garlic bulb, cut in half horizontally

Bunch coriander, stalks and leaves separated

1 cinnamon stick

3 tbsp vegetable oil

2 large onions, chopped

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp smoked paprika

2 x 400g cans tomatoes

1 tsp sugar

320g can sweetcorn, drained

400g can black beans, drained

Zest and juice of 2 limes

4 corn tortillas, quartered and cut into strips

2 avocados

200g feta or queso fresco, crumbled, to serve

Instructions

Step 1: Place the whole chicken in a large pan with the whole and dried chillies, garlic halves, coriander stalks, and cinnamon stick. Cover with cold water and bring to a boil over medium heat. Reduce to a gentle simmer, cover with a lid, and cook for 30 minutes. Turn off the heat and let the chicken sit in the stock to cool for 20 minutes.

Step 2: Remove the chicken and strain the liquid into a large jug, discarding the chillies, garlic, coriander stalks, and cinnamon. You should have about 800ml of stock. Return the strained stock to the pan and simmer until it reduces to about 600ml, then pour it back into the jug.

Step 3: Heat 1 tablespoon of vegetable oil in the pan. Add the chopped onions and cook for 8 to 10 minutes until soft and translucent. Stir in the ground cumin, ground coriander, smoked paprika, canned tomatoes, and sugar. Pour in the chicken stock, season with salt and pepper, and simmer with the lid slightly ajar for 30 minutes.

Step 4: While the soup simmers, remove the skin from the cooked chicken and finely shred the meat. Add the shredded chicken back into the soup along with the drained sweetcorn, black beans, lime zest, and lime juice to taste. Cook for another 5 minutes.

Step 5: Heat the remaining 2 tablespoons of oil in a frying pan. Add the tortilla strips and fry until golden and crispy, then drain on kitchen paper.

Step 6: Halve and peel the avocados, cut them into small chunks, and toss with the remaining lime juice to prevent browning.

Step 7: Serve the soup hot in bowls topped with crispy tortilla strips, fresh coriander leaves, sliced red chilli, avocado chunks, and crumbled feta or queso fresco.

Tips & Variations

For extra smoky flavor, roast the dried chillies briefly before adding to the stock.

If you prefer a spicier soup, chop and add more fresh chillies to taste.

Swap black beans for pinto beans or kidney beans if preferred.

To make it vegetarian, replace chicken with extra beans and use vegetable broth.

FAQs

Can I use chicken thighs instead of a whole chicken?

Yes, chicken thighs work well and can reduce cooking time. Use bone-in, skin-on thighs for best flavor and cook until tender.

How can I make this soup less spicy?

Remove the seeds and membranes from the fresh chillies before cooking, or reduce the number of chillies used. You can also serve sliced chillies on the side for those who want extra heat.