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Spicy chicken and tortilla soup

A little bit of spice makes this soup extra nice.

By Lisa Featherby
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Spicy chicken and tortilla soup
A spicy soup for cold nights, with crunch from crisp tortillas.


  • 4 corn tortillas, cut into strips
  • 2 tbsp olive oil
  • 2 small red onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 tsp ground coriander seeds
  • 3 tsp ground cumin
  • ½ tsp ground chilli
  • 1 litre (4 cups) chicken stock
  • 400 gm canned tomato polpa
  • 400 gm canned baby Roma tomatoes, or canned Roma tomatoes, chopped
  • 3 oregano sprigs, torn
  • 2 chicken breasts (skin on), halved widthways
  • Lime wedges, sour cream and coarsely chopped coriander, to serve


  • 1
    Preheat oven to 200°C. Toss tortillas in 1 tbsp oil and season to taste. Bake, tossing occasionally, until golden (4-6 minutes).
  • 2
    Meanwhile, heat remaining oil in a saucepan over medium-high heat. Add onion and stir occasionally until soft and starting to caramelise (8-10 minutes). Add garlic and stir for 1 minute, then add spices and stir until fragrant (1 minute).
  • 3
    Add stock and tomatoes and bring to the boil. Add oregano and chicken, reduce heat to medium and simmer until chicken is cooked through (12-15 minutes). Transfer chicken to a plate, then when cool enough to handle, coarsely shred chicken with two forks. Divide among bowls.
  • 4
    Season soup generously with salt and a squeeze of lime, then ladle soup over chicken. Top with tortilla strips and a spoonful of sour cream and scatter with coriander to serve.