I’ve always wondered how Mexican restaurants make their chicken tortilla soup. It’s such a popular dish, and I’m so happy I have the perfect copycat recipe to make for myself at home.

This Enchilada Soup has plenty of vegetables in it, so it’s very healthy. It’s creamy, flavorful, and just a little bit spicy, thanks to the Mexican chili powder that’s in it.

This soup is perfect for sick days at home or just any day you need a bowl of comfort food to warm you up! You can even make this soup a day ahead, so you have dinner already prepared. Simply heat it up to serve!

 

Ingredients:

500g of chicken breast – cut into 3cm cubes.

800g of water & 2 tablespoons of vegetable stock if making using a thermomix

800ml of vegetable stock if cooking conventionally.

20g of olive oil

1 celery stalk

400g tin of corn kernels

3 garlic cloves

1 onion

½ teaspoon of mexican chill powder (mild)

1 teaspoon of dried mixed herbs

400g of crushed tomatoes

50g of tomato paste

2 teaspoons of corn flour

50g of corn chips

100g of cheddar cheese – grated to serve

1 avocado

 

Instructions:

Add the vegetable stock and mixed herbs to a large saucepan over a medium high heat and bring to the boil. Add the chopped chicken pieces and return to the boil.

Reduce the heat until the stock is simmering. Cover the saucepan with a lid and cook for 10 minutes or until the chicken pieces are cooked through. Remove from the heat and let the chicken sit in the liquid for 5 minutes before transferring the chicken pieces to a separate bowl. KEEP the stock!

Meanwhile, add the olive oil to a frying pan along with the garlic cloves (which have been crushed), onion (finely diced) and celery which has been chopped into small pieces. Cook for 4 – 5 minutes or until the onion turns translucent.

Place the saucepan with the stock back onto the stove over a medium heat. Add the cooked onion/garlic and celery pieces, crushed tomato, tomato paste, mexican chill powder and corn flour and stir to combine. Bring the mixture to the boil and then gently simmer for 10 minutes.

Add the corn kernels and shredded chicken and cook for a further 3 minutes. If at this point you feel the soup is too ‘thin’ simply add a cup of water when adding the chicken and corn and stir through.

Transfer the soup to four serving bowls and top with pieces of corn chips, avocado pieces and grated cheese to serve.

 

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip: For a fun twist, use Fritos instead of regular corn chips as a topping.

Recipe and Image courtesy of: Create Bake Make