American · Dinner
Tex-Mex Chicken Tortilla Soup
A Tex-Mex kitchen staple, smoky chipotle chicken broth loaded with black beans, corn, and shredded chicken, family meal topped with crispy tortilla strips, sour cream, and cheddar.
$
15 minsPrep
45 minsCook
1 hrTotal
EasyLevel
Nutrition per serving
540Calories
46gProtein
18gFat
48gCarbs
8gSugar
8gFiber
1020mgSodium
110mgChol
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Instructions
1
Prep
Dice 0.5 large onion finely, mince 2 garlic cloves, chop 1 chipotle chilli. Cut 2 corn tortillas into thin strips. Drain and rinse 1 can black beans. Defrost 150g sweetcorn. Grate 60g cheddar, chop fresh coriander, cut 1 lime into wedges.
2
Bake
Preheat oven to 200°C. Toss tortilla strips with 0.5 tbsp oil and a pinch of salt on a small baking tray. Bake 8–10 minutes until golden and crispy, then set aside.
3
Saute
Heat 0.5 tbsp oil in a medium pot over medium heat. Cook onion 4–5 minutes until softened. Add garlic, chipotle chilli, cumin, smoked paprika, and oregano; cook 1 minute until fragrant.
4
Build
Add crushed tomatoes, chicken stock, and salt. Bring to a gentle simmer. Add chicken thighs, submerging fully. Simmer uncovered 20–25 minutes until chicken is completely tender.
5
Finish
Remove chicken and shred coarsely using two forks. Return shredded chicken to pot. Add black beans and sweetcorn. Simmer 5 minutes until heated through, stirring occasionally.
6
Plate
Ladle soup into deep bowls. Top with crispy tortilla strips, grated cheddar, and sour cream. Scatter fresh coriander over. Serve with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) boneless skinless chicken thighs
- 1 (400g / 14.1 oz) canned black beans
- 150g (5.3 oz) frozen sweetcorn
- 400g (14.1 oz / half can) canned crushed tomatoes
- 0.5 large white onion
- 2 garlic cloves
- 1 chipotle chilli in adobo sauce
- 600ml (2.5 cup) chicken stock
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.5 tsp salt
- 1 tbsp vegetable oil
- 2 small corn tortillas
- 60g (2.1 oz) mature cheddar
- 100g (3.5 oz) sour cream
- 4g (small pinch) fresh coriander
- 1 lime