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Tortilla Soup


Tortilla Soup

Celebrity chef Justine Schofield makes a magnificent Mexican tortilla soup made with the right blend of spices, chicken and of course homemade tortilla chips!

Recipe details
Prep:   15 min
Cook:   45 min
Serves:   4


  1. ½ a chipotle in adobe sauce
  2. 1 onion chopped
  3. 4 garlic cloves
  4. 3 sprigs of coriander, stalks finely chopped and leaves picked
  5. 3 ripe tomatoes, blanched, peeled
  6. 1 tsp ground coriander
  7. 1 tsp ground cumin
  8. 2 chicken thighs, bone in
  9. 2L chicken stock or broth
  10. Vegetable oil, for shallow frying
  11. 4 La Banderita corn tortillas, cut into 3cm strips
  12. Juice 1 lime
  13. Feta to serve, to serve


Step 1

Place the chipotle, onion, garlic, coriander stalks, tomatoes and spices into a blender and blend until smooth.

Step 2

Heat a splash of oil in a large pot and add the pureed tomato mixture. Add a good pinch of salt and pepper and cook, stirring regularly for 3-4 minutes. Add the chicken thighs, coat in the mixture then add the stock. Bring to the boil and then turn down to a simmer. Cover and cook for 35-40 minutes.

Step 3

Meanwhile, fill a pan with 2cm of oil. Over medium to high heat add the tortilla strips, in batches, and fry for about a minute, or until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.

Step 4

Remove chicken from the soup and shred meat. Discard the chicken skin and bones and return the meat to the soup. Check seasoning as it may need a little extra salt. Add half the lime juice.


Step 5

Portion soup between bowls and top with feta, tortillas chips, fresh coriander and a little extra lime.

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