Recipe for Mexican tortilla soup with shredded chicken and avocado – adjust the spice levels to suit your taste

2-3 Tortilla wraps, cut lengthways into strips
Oil for frying
15 ml (1 Tbsp.) sunflower oil
1 Onion, chopped
1 Large jalapeño pepper, seeded and chopped
2 Garlic cloves, crushed
15 ml (1 Tbsp.) Chilli powder
10 ml (2 tsp.) Cumin powder
5 ml (1 tsp.) Paprika
2 lt. (4 cups) Prepared chicken stock
2 x 410 g cans Rhodes Chopped & Peeled Tomatoes
1 x 410 g can Rhodes Black Beans, drained and rinsed
1 x 410 g can Rhodes Whole Kernel Corn, drained
500 ml (2 cups) cooked, shredded chicken
15 ml (1 Tbsp.) Lime juice
Salt and freshly cracked black pepper
80 ml (⅓ cup) Coriander leaves

To serve:
Chopped avocado, grated cheddar cheese, sour cream

How to
To prepare the tortillas, heat enough oil in a frying pan to shallow-fry the tortillas. Add the tortilla strips and fry for a few minutes, turning regularly, until crisp and golden on both sides. Drain on kitchen paper towel. Set aside to cool.

Heat the 15 ml (1 Tbsp.) oil in a large saucepan and fry the onions until soft. Add the jalapeño and fry for a few minutes more. Add the garlic and stir for 1 minute. Add all the spices.

Add the prepared chicken stock, Rhodes Chopped & Peeled Tomatoes and the Rhodes Black Beans. Add the Rhodes Whole Kernel Corn and the chicken. Add the lime juice.

Bring the soup to the boil and then lower the heat and simmer gently for 5 minutes. Stir in the coriander. Season to taste.

Ladle the soup into bowls and top with tortilla crips, avocado, cheese and sour cream. Serve immediately.


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