Mexican soup with chicken

All those typically Mexican flavours – lime, coriander, chilli – combined in a soup with the crunch of tortilla chips

  • Prep:15 mins
    Cook:15 mins
    Plus soaking
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 257
  • fat 10g
  • saturates 1g
  • carbs 10g
  • sugars 6g
  • fibre 0g
  • protein 34g
  • salt 2.12g


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 1 ancho or other large dried chilli, deseeded and softened in boiling water for about 10 mins
  • ½ tsp ground cumin
  • 400g can plum tomatoes
  • 1½ l chicken stock
  • 2 chicken breasts, sliced
  • juice 2 limes
  • tortilla chips or homemade tortilla strips (see below), chopped avocado, lime wedges, red onion and coriander, to serve


Make your own tortilla strips
Heat oven to 200C/fan 180C/gas 6. Cut 6 corn tortilla wraps into thin slices. Place on a baking tray and spray or brush lightly with a little olive oil. Season, then bake for 4-5 mins until golden.Tip
You can use shredded leftover cooked chicken or turkey in place of the chicken breasts. Use about 250g and simply simmer in the soup until piping hot.


  1. Heat the oil in a large saucepan. Add the onion and garlic, soften for 5 mins, then stir in the dried chilli, cumin, tomatoes and chicken stock. Blitz in a food processor in batches, or use a hand blender to purée until smooth.

  2. Return to the pan, then bring to the boil. Add the chicken, reduce the heat, then simmer for 10 mins until cooked through. Stir in the lime juice and some seasoning, then ladle into bowls. Put the toppings in the middle of the table for everyone to help themselves.

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