Easy Chicken Tortilla Soup
Ingredients
- 2 skinless chicken breasts
- 900 ml chicken stock
- 400 g tinned chopped tomatoes
- 200 g tinned sweetcorn, drained
- 2 tbsp mild taco seasoning
- 200 g tinned kidney beans, drained
- 100 g plain tortilla chips
- 2 garlic cloves
Nutrition (per serving)
- Calories
- 353 kcal
- Protein
- 29.6 g
- Carbohydrate
- 36.5 g
- of which sugars
- 7.2 g
- Fat
- 8.5 g
- of which saturates
- 1.3 g
- Fibre
- 7.1 g
- Salt
- 3.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Place the whole chicken breasts in a large saucepan with the chicken stock, crushed garlic and taco seasoning. Bring to the boil, then reduce to a simmer and cook for 18–20 minutes until the chicken is cooked through.
- 2
Remove the chicken with a slotted spoon and shred with two forks, then return the shredded meat to the pan.
- 3
Stir in the tinned tomatoes, kidney beans and sweetcorn. Simmer for a further 5 minutes until everything is heated through and the flavours have combined.
- 4
Taste and adjust seasoning if needed. Ladle into bowls and top generously with tortilla chips for crunch. Serve immediately.
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