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Chicken enchilada soup with crispy tortillas

Chicken enchilada soup with crispy tortillas


This hearty bowlful is full of vibrant Mexican flavours

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1868kj 445kcal
  • Fat
    Med 29%
  • Saturates
    Med 29%
  • Sugar
    Low 13%
  • Salt
    Low 18%

% of adult’s reference intake | Carbohydrates per serving : 35g


  • 2 tbsp Co-op olive oil
  • 1 large white onion, finely chopped
  • 4 Co-op British chicken thighs, chopped
  • 1 medium red chilli, finely chopped, plus extra to garnish
  • 6 tsp fajita seasoning
  • 400g can Co-op chopped tomatoes
  • 800ml chicken stock, made with 1 stock cube
  • 150g Co-op frozen sweetcorn
  • 40g basmati rice
  • 1 Co-op plain tortilla wrap
  • 30g Co-op British white mild Cheddar, grated
  • 2 tbsp Co-op sour cream
  • Few coriander leaves, to serve
  • Lime wedges, to serve (optional)


  1. Heat 1 tbsp of the oil in a frying pan over a medium heat and cook the onion for 7-8 mins, until soft
  2. Add the chicken, chilli and 5 tsp of the fajita seasoning, then fry for another 8-10 mins
  3. Add the canned tomatoes, stock, sweetcorn and rice to the pan and bring to the boil
  4. Cover, reduce the heat and simmer for 15 mins, until the rice and chicken are cooked
  5. While the soup is cooking, preheat the oven to 200°C/fan 180°C/Gas 6
  6. Cut the tortilla wrap into thin strips and arrange on a baking tray
  7. Drizzle over the remaining oil and sprinkle with the rest of the fajita seasoning
  8. Bake for 5-7 mins, until golden and crisp
  9. To serve, divide the soup between 4 bowls and top with the tortilla strips, grated cheese, dollops of sour cream, extra chilli and the coriander leaves
  10. Serve with the lime wedges on the side for squeezing over, if you like

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