Chicken-tomato soup with tortillas

Chicken-tomato soup with tortillas


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About this recipe: This soup is a good source of vitamin C. Lime juice adds a punch to the flavour.

Lynn Lewis

Serves: 6 

  • 1 whole bone-in chicken breast, skin removed
  • 6 cups (1.5 litres) salt-reduced chicken stock
  • 2 cups (500 ml) water
  • 3 cloves garlic
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon (15ml) olive oil
  • 5 spring onions, coarsely chopped
  • 100 g drained, pickled green chillies
  • 4 medium tomatoes, coarsely chopped
  • ½ cup (125 ml) freshly squeezed lime juice
  • 4 corn tortillas (15 cm), sliced into 3 even strips, toasted
  • 3 tablespoons chopped coriander

Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

  1. Place chicken, stock, water, 2 cloves garlic, pepper and oregano in a medium saucepan. Simmer, uncovered, 25 minutes.
  2. Remove chicken from pan. Discard bones. Cut chicken into large chunks. Strain and reserve stock.
  3. Heat oil in a large saucepan over medium heat. Crush remaining garlic and add to pan with the spring onions. Sauté until softened, 5 minutes. Add chillies, tomato and strained stock. Simmer, partially covered, 15 minutes. (Recipe can be made ahead up to this point.)
  4. Add chicken, lime juice and toasted tortilla strips. Simmer 5 minutes. Garnish with coriander.

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