Mexican chicken tortilla soup
https://www.coop.co.uk/recipes/mexican-chicken-tortilla-soup
The tortillas give this soup a creamy texture — plus it’s a great recipe for freezing
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Feeds
6
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Ready in
6 hours
10 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 34g
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Ingredients
- 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
Method
- Heat the oil in a large nonstick frying pan over a low heat
- Add the onion and garlic and fry for 5-10 mins, until softened
- Stir in the paprika and cumin
- Add the kidney beans and chopped tomatoes and bring to the boil
- Pour into your slow cooker
- Stir in the tortilla strips, then add the chicken breasts and push them down into the sauce
- Top up with about 300ml boiling water, making sure the chicken is covered
- Season, then cook on low for 4-6 hours
- Remove the chicken
- If the tortilla strips haven’t completely dissolved, you can blend the soup, if you like
- Shred the chicken, then stir most of it back in, reserving some to top the soup
- Add the lime juice and a sprig of coriander and serve with the lime wedges on the side
