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Chicken tortilla soup

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Recipe Ingredients

  • 6 corn tortillas
  • 3 tbsp vegetable oil
  • 450g mild chunky tomato salsa
  • 450ml chicken stock
  • 1 3/4 cups water
  • 450g skinless, boneless chicken breasts
  • 1/4 cup sour cream
  • 1 avocado, pitted, peeled and chopped

Recipe Directions

  1. Cut tortillas in half, then cut halves crosswise into 0,5cm-thick strips. In a medium-sized pot, heat oil on medium until shimmering. Add one-third of tortilla strips. Cook for 3 to 4 minutes or until golden and crisp, stirring. With a slotted spoon, transfer to paper towels to drain. Repeat with remaining tortillas in 2 batches. Discard oil in pan.
  2. To the same pot, add salsa. Cook for 3 minutes or until thickened. Stir in stock and water. Heat to boiling. Reduce heat to maintain a simmer. Submerge chicken and half of tortilla strips in liquid. Cover and cook for 12 minutes or until chicken is no longer pink in centre. With a slotted spoon, transfer chicken to a plate. With 2 forks, shred chicken into bite-size pieces. Transfer soup to blender and purée until smooth. If necessary, return soup to pot and reheat.
  3. Divide soup and chicken among bowls. Top with sour cream, avocado and remaining tortilla strips.

 

Each serving  About 2 430kJ, 33g protein, 43g carbohydrate, 30g total fat (7g saturated), 2g fibre, 52mg cholesterol.

Each Serving:


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