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10 Minute Tortilla Soup | mylittlelarder.com

10 Minute Tortilla Soup

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author My Little Larder

Ingredients

  • 2 cooked chicken breasts shredded (approx. 500g/1lb) (See Note 1)
  • 3 cups chicken stock
  • 1 425g/14oz can crushed tomatoes
  • 2 garlic cloves crushed
  • 1 chipotle pepper plus 1 Tbsp adobo sauce see note
  • 1 425g/14oz can black beans, drained and rinsed
  • sea salt and freshly cracked black pepper
  • juice of one lime

To serve

  • 1 avocado chopped or sliced
  • 4 handfuls plain/salted tortilla chips slightly crushed
  • 2 handfuls fresh coriander cilantro
  • 1/2 cup cheddar cheese grated
  • 1 lime cut into wedges
  • your favourite hot sauce to garnish

Instructions

  1. If you haven’t already cooked your chicken breasts then see Note 1. You will need to allow yourself at least 20-30 minutes for this recipe if you haven’t already cooked your chicken breasts earlier.
  2. Either finely chop or puree the chipotle peppers and combine with the adobo sauce (see Note 2).
  3. In a large saucepan combine the stock, tomatoes, garlic and chipotle. Bring to a simmer then add the black beans and chicken. Simmer for approximately 5 min to heat through the chicken. Add the lime juice and stir to combine.
  4. Divide soup between bowls and top with tortilla chips, avocado, cheese and coriander (cilantro). Garnish with a wedge of lime.

Recipe Notes

1. Preheat oven to 200C (390F). Place chicken breasts on a baking tray, drizzle with olive oil and season with sea salt and freshly cracked black pepper. Bake for 20-30 minutes or until cooked through. If you need to, cut one open to check that is cooked and opaque all the way through.
Remove from the oven and shred with two forks.

2. I find the easiest way to do this is to take a whole can (they are usually small, around 1/4-1/2 cup) and puree the peppers with the adobo sauce (smokey tomato sauce that the peppers come in. I then use approximately 1 Tbsp for every chilli I need, so for example in this recipe I would use 2 Tbsp (one for the chilli and one for the sauce). Canned chipotle peppers are now rather easy to find in the international section on the supermarket or online. If you can’t find them you can always substitute with dried chipotle peppers or any chilli you can find, but my preference is definitely for the canned chipotle if you can find it to give a mild smokey, tomatoey flavour and heat.