Recipe

10 minute chicken and bean tortilla soup

Whip up this delicious (and healthy) Mexican-style soup in no time at all with a few supermarket shortcuts. It's packed full of hearty black beans and tender chicken pieces for maximum flavour impact.

Aug 22, 2016 4:41am
  • Serves 4
  • 4 mins preparation
  • 6 mins cooking

Ingredients

10 minute tortilla soup
  • 1 tablespoon olive oil
  • 2 green onions, finely sliced
  • 1 clove garlic, crushed
  • 1 teaspoon cumin
  • 2 cup chicken stock
  • 400 gram can diced tomatoes
  • 400 gram can black beans, rinsed, drained
  • 1/2 cup frozen corn kernels
  • 1/2 cup chunky tomato salsa
  • 1 chicken breast fillet, thinly sliced
  • 2 tablespoon lime juice
  • tortilla strips, to serve
  • avocado, to serve
  • chopped coriander sprigs, to serve

Method

10 minute tortilla soup
  • 1
    In a medium saucepan heat oil on medium. Saute onion, garlic and cumin 1-2 minutes until onion is tender.
  • 2
    Mix in stock, tomatoes, beans, corn and salsa. Bring to boil. Add chicken and simmer 3-4 minutes until cooked through. Remove from heat.
  • 3
    Stir in juice and season to taste. Serve topped with tortilla strips, avocado and coriander.

Notes

You can use leftover shredded BBQ chicken in place of fresh breast and cooked rice in place of beans.

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