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.
Looking for more Mexican recipes or more chicken soup recipes?
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.
You can use leftover shredded BBQ chicken in place of fresh breast and cooked rice in place of beans.
Note
Related
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