Recipes › Lunch

• Lunch
• 35 min
• Dairy-Free
• Gluten-Free

Chicken tortilla soup

Spiced tomato broth with chicken, beans, corn and tortilla strips.

Calories

369

Protein

29 g

Carbs

36 g

Fat

13 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Olive oil
• 1 Onion
• 2 Garlic
• 2 tsp Chilli powder
• 1 tsp Ground cumin
• 400 g Chopped tomatoes, canned
• 1 L Chicken stock
• 350 g Chicken breast
• 240 g Black beans, canned, drained
• 150 g Sweetcorn, canned
• 3 Corn tortilla
• 1 Avocado
• 2 tbsp Lime juice

Contains: Celery. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Peel and chop the onion and crush the garlic.
2. Heat the oil in a large pan and soften the onion for 5 minutes. Add the garlic, chilli powder and cumin for 1 minute.
3. Add the tomatoes, stock and whole chicken breasts and simmer for 15 minutes until the chicken is cooked through.
4. Meanwhile, cut the tortillas into strips, spread on a tray and bake for 8 minutes until crisp.
5. Lift out the chicken, shred it and return it to the pan with the beans and sweetcorn. Heat through and stir in the lime juice.
6. Serve topped with diced avocado and the tortilla strips.

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