Recipe: Mexican Tortilla Soup with Sweetcorn and Avocado

An easy light meal in a snap
ByJasmine BandaliThursday , 03 September 2015
Recipe: Mexican Tortilla Soup with Sweetcorn and Avocado
© StockFood

MEXICAN TORTILLA SOUP WITH SWEET CORN AND AVOCADO
SERVES 8
INGREDIENTS

1 onion, chopped

3 cloves garlic, finely chopped

1 tbsp olive oil

2 tsp red chilli powder

1 tsp dried oregano

2 tins chopped tomatoes

300ml concentrated chicken stock

300ml water

310g sweet corn kernels

2 fresh green chillies, chopped 

A handful of fresh coriander, chopped

2 boneless chicken breast fillets, cooked and cut into bite-sized pieces

1 large bag of tortilla chips, crushed

2 avocados, sliced

TO GARNISH

Grated Cheddar cheese

2 spring onions, chopped

METHOD

1 In a medium saucepan, heat a drizzle of oil over a medium heat. 

2 Sauté the onion and garlic in the oil until soft. 

3 Stir in the chilli powder, oregano, tomatoes, stock and water. Bring the mixture to the boil, lower the heat, cover and allow to simmer for about 5 to 10 minutes.

4 Add the sweet corn, chillies, coriander and chicken. Simmer for a further 10 minutes.

5 Ladle the soup into individual serving bowls. Garnish with crushed tortilla chips, avocado slices, cheese and chopped spring onions. 

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