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Mexican chicken tortilla soup

Mexican chicken tortilla soup


The tortillas give this soup a creamy texture — plus it’s a great recipe for freezing

  • Feeds 6 Feeds 6
  • Ready in 6 hours 10 minutes

Each serving contains

  • Energy
    1506kj 355kcal
  • Fat
    Low 7%
  • Saturates
    Low 7%
  • Sugar
    Low 7%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 34g


  • 1 tbsp Co-op olive oil
  • 2 red onions, finely chopped
  • 3 cloves garlic, crushed
  • 1 tbsp paprika
  • 2 tsp ground cumin
  • 2 x 400g can kidney beans, drained
  • 2 x 400g can chopped tomatoes
  • 2 Co-op soft tortillas, cut into 2cm strips
  • 6 Co-op British chicken breasts
  • 2 limes, 1 juiced, 1 cut into wedges


  1. Heat the oil in a large nonstick frying pan over a low heat
  2. Add the onion and garlic and fry for 5-10 mins, until softened
  3. Stir in the paprika and cumin
  4. Add the kidney beans and chopped tomatoes and bring to the boil
  5. Pour into your slow cooker
  6. Stir in the tortilla strips, then add the chicken breasts and push them down into the sauce
  7. Top up with about 300ml boiling water, making sure the chicken is covered
  8. Season, then cook on low for 4-6 hours
  9. Remove the chicken
  10. If the tortilla strips haven’t completely dissolved, you can blend the soup, if you like
  11. Shred the chicken, then stir most of it back in, reserving some to top the soup
  12. Add the lime juice and a sprig of coriander and serve with the lime wedges on the side

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