Spicy Mexican Chicken Tortilla Soup

Ingredients

• 2 (about 400 g)boneless, skinless chicken breasts
• 30 ml (2 tbsp)olive oil, or another cooking oil
• 1 mediumred or yellow onion, diced
• 6–7 clovesgarlic, minced
• 10–12red chillies, chopped; deseed for less heat
• 2–3green chillies, chopped; deseed for less heat
• 113.5 g (4 oz)mixed sweet peppers, chopped, or 1½ bell peppers
• 400 gcanned chopped tomatoes
• 411 g (14.5 oz)canned fire-roasted crushed tomatoes
• 180 ml (¾ cup); use 240 ml (1 cup) if frozencorn kernels
• 1 can (425 g/15 oz), drained and rinsedblack beans
• 946 ml (4 cups/32 oz)low-sodium chicken stock
• 200 mlsingle cream
• 355 ml (1½ cups)water
• 30 ml (2 tbsp)chopped fresh coriander
• 30 ml (2 tbsp)tomato purée
• Juice of 1fresh lime
• 7.5 ml (1½ tsp), or to tastefreshly cracked black pepper
• 10 ml (2 tsp), or to taste; use half as much if using table saltkosher salt
• 5 ml (1 tsp)smoked paprika
• 7.5 ml (1½ tsp), or to tasteMexican chilli powder
• 7.5 ml (1½ tsp), or to tasteground cayenne pepper
• 7.5 ml (1½ tsp)ground cumin
• 5 ml (1 tsp)dried oregano
• 90 g (½ cup)uncooked medium- or long-grain rice
• 3corn tortillas
• 30–45 ml (2–3 tbsp)olive oil, or another cooking oil, for frying
• To tasteflaked salt
• To tastediced or sliced avocado
• To tastesoured cream
• To tastechopped fresh coriander
• To tastegrated Cheddar
• To tastelime wedges

Instructions

1. 1

   Prepare ingredients

   Chop the onion, garlic, sweet peppers, chillies and coriander. Pat the chicken breasts dry with kitchen paper. Drain and rinse the black beans. Measure the cream, corn, rice and water. Mix the black pepper, kosher salt, smoked paprika, chilli powder, cayenne, cumin and oregano in a small bowl.

2. 2

   Fry tortilla strips

   Cut the tortillas into bite-sized strips. Heat 30–45 ml (2–3 tbsp) oil in a small, shallow pot. When hot, add the strips and fry for about 3–4 minutes, until crisp and golden on all sides. Drain on a plate lined with kitchen paper. Once cool, place them in an airtight container with flaked salt, cover and shake to coat.

3. 3

   Soften vegetables

   Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the onion and sweet peppers and sauté for 2–3 minutes, until softened. Add the garlic and red and green chillies and cook for about 1–2 minutes, until fragrant.

4. 4

   Simmer the soup

   Add the chicken, fire-roasted crushed tomatoes, chopped tomatoes, corn, black beans, chicken stock, cream, water, coriander, spice mixture, tomato purée and lime juice. Reduce the heat to medium, cover and simmer for 18–25 minutes, or until the chicken is cooked through; cooking time depends on the thickness of the chicken.

5. 5

   Shred the chicken

   When the chicken is fully cooked and no longer pink inside, carefully lift it out with tongs and place it on a chopping board. Add the rice to the soup. Shred the chicken with two forks, stirring the soup periodically so the rice does not stick to the bottom of the pot.

6. 6

   Finish cooking rice

   Return the shredded chicken to the pot and stir to combine. Simmer uncovered for 3–5 minutes, or until the rice is cooked through, then turn off the heat.

7. 7

   Serve with toppings

   Ladle the soup into bowls and top with tortilla strips, avocado, soured cream, chopped coriander and grated Cheddar. Serve with extra lime wedges if desired.

What is chicken tortilla soup?

Tortilla soup is a Mexican-style soup commonly served with tortilla strips and bright, fresh toppings. This version brings chicken together with tomatoes, beans, corn and rice for a substantial bowl.

The creamy broth is made with single cream rather than heavy cream, while lime, coriander and chillies balance its richness with freshness and heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 667 calories, 29g protein, 72g carbs, 30g fat.

The rice, corn and beans supply much of the carbohydrate, while the chicken contributes protein. Oil, cream, avocado, soured cream and Cheddar add fat; serve with a green salad or extra vegetables for a balanced plate.

Build flavour with the vegetables

Onion and sweet peppers: Sauté these first so they soften before the liquid goes into the pot. The garlic and chillies go in afterwards, giving them a brief cook to release their aroma without letting them scorch.

Chillies: The recipe uses both red and green chillies, with the seeds removed if you prefer less heat. Since their strength varies, adjust the amount to suit your taste.

Keep the chicken tender

Whole breasts: Simmering the chicken in the broth lets it cook alongside the tomatoes, stock and seasonings. The stated 18–25 minutes is a guide; thicker pieces may need more time.

Shredding: Take the chicken out once cooked, shred it with two forks, then return it to the pot. This makes it easy to distribute through the soup without overcooking it while the rice finishes.

Watch the rice

Rice timing: Add the uncooked rice after removing the chicken, then stir the soup from time to time so grains do not catch on the bottom of the pot.

Doneness: Simmer uncovered for the final 3–5 minutes, checking that the rice is cooked through before switching off the heat. The recipe’s cooking time is about 60 minutes in total.

Make crisp tortilla strips

Frying: Cut the tortillas into similarly sized strips so they crisp at about the same rate. Fry them until golden, then drain them on kitchen paper.

Keep them separate: Add the salted strips to an airtight container once cool, and use them as a topping just before serving so they stay crisp.

Finish each bowl

Fresh toppings: Avocado, soured cream, coriander, Cheddar and lime wedges add contrasting creamy, fresh and tangy notes. Let everyone add toppings to their own bowl.

To serve alongside: The soup already includes rice, beans and chicken, so a simple green salad or extra lime wedges work well without making the meal feel too heavy.

Recipe notes & tips

• Prepare and measure the vegetables, spices and other ingredients before heating the pot.
• Deseed the chillies to reduce their heat, and taste the soup before adding more chilli seasoning.
• Stir periodically after adding the rice to help stop it sticking to the bottom.
• Make the tortilla strips ahead and keep them in an airtight container once cool.
• Add the crisp tortilla strips just before serving so they do not soften in the broth.
• Cut the chicken into smaller pieces only if needed to help it cook evenly; check that it is cooked through before shredding.

Variations

• Milder soup: Use fewer chillies and reduce the cayenne to suit your preferred heat.
• Bell pepper swap: Replace the mixed sweet peppers with 1½ diced bell peppers.
• Frozen corn: Measure 240 ml (1 cup) while frozen, as the recipe notes it settles to 180 ml (¾ cup) once defrosted.
• Extra toppings: Offer more avocado, soured cream, coriander, Cheddar or lime at the table.
• Make-ahead strips: Fry the tortilla strips two to three days in advance and store them airtight once cool.

Common mistakes to avoid

• Adding garlic too early: Put it in after the onion and peppers have softened, then cook only until fragrant.
• Skipping the rice stir: Stir periodically during cooking so the grains do not stick to the pot.
• Overcooking the chicken: Check it after 18 minutes, as thicker breasts can take longer than thinner ones.
• Adding toppings too soon: Keep tortilla strips out of the soup until serving so they retain their crisp texture.
• Using all the chilli seeds: Deseed the chillies if you want a gentler soup, and adjust the heat to taste.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Store tortilla strips separately at room temperature in an airtight container, and reheat the soup gently on the hob, stirring occasionally; add fresh toppings when serving.

Frequently asked questions