Spicy Chicken Tortilla Soup with Crispy Homemade Chips

Name: Spicy Chicken Tortilla Soup with Crispy Homemade Chips
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 3 chicken thighs; 390 g can pinto beans drained; 195 g can sweetcorn drained; 2 tortilla wraps cut into triangles; 700 ml low-salt chicken stock; 1 red onion, finely chopped; 3 clove garlic finely chopped; 2 tbsp vegetable oil; 1.5 tbsp chipotle paste; 1 tsp cumin; 1 pinch pinch of chilli powder; 1 lime 1⁄2 zested and juiced; 3 tbsp low-fat natural yogurt or soured cream, to serve; 15 g coriander roughly chopped, or leaves picked; 1 red chilli, sliced

A vibrant and smoky Mexican-inspired soup packed with tender shredded chicken, pinto beans, and sweetcorn. Topped with crunchy oven-baked tortilla strips and a dollop of cool yogurt, it's a comforting and protein-rich meal.

Servings2 Portions

Prep Time10 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

chicken thighs
3
can pinto beans drained
390 g
can sweetcorn drained
195 g
tortilla wraps cut into triangles
2
low-salt chicken stock
700 ml
red onion, finely chopped
1
garlic finely chopped
3 clove
vegetable oil
2 tbsp
chipotle paste
1.5 tbsp
cumin
1 tsp
pinch of chilli powder
1 pinch
lime 1⁄2 zested and juiced
1
low-fat natural yogurt or soured cream, to serve
3 tbsp
coriander roughly chopped, or leaves picked
15 g
red chilli, sliced
1

Step-by-Step Instructions

Heat 1 tablespoon of vegetable oil in a large, lidded saucepan over medium heat. Add the finely chopped red onion and a pinch of salt, sautéing for 8-10 minutes until the onion is soft and translucent. Stir in the garlic, cumin, chilli powder, and chipotle paste, and cook for another 2-3 minutes until the spices are fragrant.

Pour the chicken stock into the pan, using a wooden spoon to scrape up any browned bits from the bottom. Bring the liquid to a boil, then carefully add the chicken thighs. Reduce the heat to a simmer, cover with a lid, and cook for 20-25 minutes until the chicken is fully cooked through.

While the soup simmers, preheat your oven or air-fryer to 200°C (180°C fan). Drizzle the remaining tablespoon of oil over the tortilla triangles and toss to coat. Spread them in a single layer on a lined baking tray or air-fryer basket, season with a little salt, and bake for 7-8 minutes until golden brown and crisp. Set aside to cool.

Once the chicken is done, remove it from the pan with a slotted spoon and shred the meat using two forks. Add the pinto beans and sweetcorn to the saucepan and simmer for 5 minutes to warm through. Return the shredded chicken to the pan, stir in the lime zest and half of the lime juice, and season with salt and pepper to taste.