Mexican tortilla soup with crisp strips
A warming tomato and chilli broth with shredded chicken and crunchy baked tortilla strips on top.
- Time45 min
- LevelEasy
- Costabout £3.91 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Toss the tortilla strips with half the oil on a tray and bake for 8 minutes until crisp.
8 min - 2
Heat the rest of the oil in a large pot. Cook the onion for 6 minutes, then add the garlic, cumin and paprika for 1 minute.
6 min - 3
Add the tomatoes, chipotle paste, stock and chicken breasts. Bring to a simmer and cook gently for 15 minutes, until the chicken is cooked through.
15 min - 4
Lift out the chicken, shred it, and return it to the soup. Simmer for 5 more minutes.
5 min - 5
Ladle into bowls. Top with the crisp tortilla strips, avocado, coriander and a squeeze of lime.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.