Creamy Chicken Tortilla Soup Recipe

Tortilla means little torta or little cake in Spanish is mainly a potato-based omelet originating in Spain, and for a flatbread made from corn or wheat originally made by Mesoamerican peoples. Tortilla soup is not only incredibly tasty, extremely easy and quick but most importantly is an ideal accompaniment with hot sauce. If you really feel the need to get fancy, you could always bake your own corn tortilla.


500 gm boneless chicken
2 tomatoes
1 tbsp tomato sauce
1 cup tortilla chips
1 onion
2 cloves garlic
1 tbsp oil
2 cups water
2 cups chicken broth
1 tsp cumin powder
1 tsp chili powder
1 tsp black pepper
1 tsp paprika
1 cup frozen corn
1 cup beans
1 tsp ground coriander powder
1 jalapeno
1 bay leaf
1 cup cooked rice
1 lime
1 tbsp cilantro
1 carrot
1 cup cheese
Salt to taste

Recipe Method:

Put tortillas on a baking sheet and put them in the oven at 200 C for 10 minutes. Brush both sides of tortillas with oil. Cut tortillas in half. In a microwave bowl, heat oil for 2 minutes. Bake for 10 minutes or until strips begin to brown, stirring once halfway through baking; cool.

In a large microwave bowl, heat oil for 1 minute. Add onions and cook for 2 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and cook for another 5 minutes. Add the paprika, celery, carrots, coriander, and sauce until cook for 3 minutes until vegetables are tender. Place the jalapeno and chicken. Pour in water and add the chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Add the beans and rice. Microwave for 20 minutes on 50 percent power.

Stir in lime juice and cilantro. To serve, Sprinkle half of crumbled tortilla chips among serving bowls; ladle in soup. Top with cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.