Chicken High Protein Mexican Soup

Tortilla Soup

An easy and quick summer soup recipe, ours Tortilla Soup boasts all the typical flavours of Mexican cuisine... a rich tomatoey broth, succulent chicken thighs, topped with oven baked tortilla chips.

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Cook: 45 MINS

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Preheat oven to 180°C/ 375°F.
Thinly slice mini tortillas into strips, then transfer to a baking tray, drizzle with olive oil and add salt, then set aside.
In a large deep pan or casserole dish, heat olive oil on medium heat, then add onion. Cook for 5 mins, until soft, stirring regularly, then add jalapeños and garlic. Stir to combine and cook for 2 mins.
Add smoked paprika, coriander, cumin, chilli powder and oregano to pan, stir well and cook for 1-2 mins, until fragrant and allowing spices to coat onion.
Add chicken stock and chopped tomatoes to pan, stir well, then add chicken thighs and bay leaves and a light seasoning. Increase heat to bring pan to a simmer and leave to cook for 15 mins.
Add tortilla strips to oven and bake for 8 mins, until crispy.
Ensure chicken thighs are no longer pink in the middle before removing and transferring to a bowl, then shred using to forks. Add chicken thighs back to pan and season to taste.
To serve, add soup to a bowl then garnish with sliced radishes and avocado. Stack tortilla chips onto soup and top with coriander.

Nutritional Info

 Per serving:

Cals – 521 

Carbs – 41g 

Protein – 26g 

Fat – 25g 

Ingredients

Serves 4

For the Crispy Tortilla Chips:

  • 6 mini tortillas.
  • Tbsp of extra virgin olive oil.
  • A pinch of flaky sea salt.

For the Soup:

  • 2 tbsp of extra virgin olive oil
  • 1 onion - finely chopped.
  • 2 jalapeños - deseeded and finely chopped.
  • 4 cloves of garlic - finely chopped.
  • 2 tsp of smoked paprika.
  • Tsp of ground coriander.
  • Tsp of cumin.
  • Tsp of chilli powder.
  • Tsp of oregano.
  • 1.5L of chicken stock or broth.
  • 1 can of chopped tomatoes.
  • 500g of chicken thighs.
  • 2 bay leaves.
  • Salt and pepper, to taste.

To garnish:

  • Sliced radishes.
  • 1 medium avocado - diced.
  • Fresh coriander - left on the stalk.

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