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Mexican Tortilla Soup
Nato Zondagh
Mexican Tortilla Soup topped with crumbled feta and bacon bits. Sounds good doesn't it? It's also full of protein making it a healthy meal.
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course
Appetizer, Lunch, Main Course, Side Dish, Soup
Cuisine
Mexican
Servings
1
Ingredients
For the Poached Chicken
150
g
Chicken Drumsticks
0.5
g
Red Chilli
2
g
Garlic
Chopped
3
g
Coriander
Stalks and leaves seperated
2
g
Ground Cumin
For the Soup
5
ml
Olive Oil
30
g
White Onion
Finely chopped
1.5
g
Garam Masala
1.5
g
Whole Cumin
1.5
g
Whole Pepper
100
g
Tomato Paste
Tinned
2
g
Butter Bean
40
g
Frozen Corn
Thawed
20
ml
White Vinegar
Drained
5
ml
Lime Juice
For the Garnishes
0.5
Tortilla Wraps
25
g
Feta Cheese
Crumbled
Instructions
For the Poached Chicken
Place the chicken, chilli, garlic, cinnamon stick & coriander stalks in a pot. Cover with cold water. Cook for 5-10 minutes at 170°F.
Remove from heat & leave chicken to cool in the liquid for 20 minutes.
Remove chicken & strain the liquid, pour liquid into a pot & reduce by 1 quarter.
Shred the chicken & set aside.
For the Soup
Heat oil in a pot, add onion & cook until soft. Add spices, tomatoes & sugar. Stir.
Add the reduced poaching liquid to the onions, leave to simmer for 15 min.
Add shredded chicken, corn, beans & lime juice to the pot. Continue cooking for 15 minutes.
Taste for seasoning.
To finish serve with crisped tortilla, crumbled feta & coriander leaves.
Keyword
Chicken, Feta