Mexican Tortilla Chicken Soup
40 Min
Easy
Give this recipe a go - we promise you won't regret it! It's so quick and simple to make and makes the most of a few leftover wraps too! Bags of flavour built in with Maggi seasoning...
Ingredients
4
ingredient_quantity
recipe ingredient
900
ml
Water
2
Maggi All Purpose Seasoning Tablette
150
g
Cherry Tomatoes
1
Medium
courgette, sliced
2
Mediums
carrots, peeled
1
Medium
green pepper
25
g
Jalapeno chilli or fresh chilli
3
Cloves
Garlic
245
g
roasted or cooked chicken breast, shredded
100
g
frozen sweetcorn
2
Mediums
Tortillas
1
teaspoon
ground cumin
0.25
bunch
fresh coriander leaves, finely chopped
.
Nutrition Value
Carbohydrate
31.3 g
Energy
284 kcal
Fat
7.9 g
Fibre
4 g
Protein
23.1 g
of which: saturates
1.9 g
Sodium
2337.5 mg
of which: sugars
6.2 g
Information per serving
Instructions
40 Minutes
-
Step1
5 MinBring 900ml water to a boil in medium saucepan. Add the seasoning tablettes; stir to dissolve. -
Step2
5 MinPlace tomatoes, courgette, carrot, pepper, jalapeño and garlic in food processor, whizz until coarsely chopped then add to the saucepan. -
Step3
15 MinCook, stirring occasionally, for 15 minutes. -
Step4
10 MinAdd the chicken, corn and cumin and continue to cook for 10 minutes, stirring occasionally. -
Step5
5 MinCut the tortillas into thin strips. Heat the oil in a frying pan and cook the tortilla strips until browned and crispy. Serve the hot soup in bowls with a few of the tortilla strips and the fresh coriander on top.
