Mexican Tortilla Soup
by Stella Zedman
Average User Rating:
This Mexican Tortilla Soup is irresistibly good and ridiculously quick to make. A great use for those leftover tortilla chips at the bottom of the bag!
- 2 cups (500 mL) diced tomatoes (canned is fine)
- 1 onion, cut into chunks
- 1/2 cup (125 mL) cilantro leaves, packed
- 1 tbsp (15 mL) canned chipotle peppers in adobo sauce
- 4 cups (1 L) chicken broth
- 1 chicken breast, diced (or see note below)
- 1 lime, juiced
- tortilla chips
- diced avocado
- Combine the tomatoes, onion, cilantro leaves and chipotle peppers in a blender or food processor. Add a small amount of the chicken broth and blend the mixture until smooth. Transfer to a saucepan and stir in the remaining chicken broth. Bring to a boil over medium-high heat.
- Add the diced chicken breast or leftover chicken and continue to simmer for 5 to 7 minutes, or until the chicken is cooked and the flavours are blended. Remove from heat and stir in the lime juice.
- To serve, place a handful of tortilla chips into each bowl and ladle the soup over them. Top with diced avocado and, if you want, an additional pinch of chopped fresh cilantro.
Tips & Tricks
You can use leftover cooked chicken instead of the chicken breast in this recipe. Dice about 1 cup (250 mL) of chicken meat and add to the soup as above.
How kids can help
Place the tomatoes, onion and other ingredients into the blender and run the blender with adult supervision.
Serve and garnish bowls of soup with tortillas, avocado and cilantro.