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Smokey Mexican Chicken Tortilla Soup
This soup is everything I thought it would be and more. It is rich and light and deliciously smokey.
Servings: 4 serves
For this recipe you can use leftover cooked rotisserie chicken or 6 raw chicken thigh fillets. If using pre-cooked chicken this is added after slow cooking the soup
- coriander leaves
- sour cream
- pico de gallo
- grated cheese of choice,
- lime quarters
- Tortillas sliced and fried
- 1 packet Cheese Pops
Saute onion, garlic and chorizo (and chicken thighs if using) in olive oil over medium heat until chicken is lightly browned on both sides.
Add cumin and coriander and cook until fragrant.
Transfer to slow cooker and rest of soup ingredients and slow cook on low for 5 hours.
This recipe does make 8 serves and is easy to freeze and reheat for those days when you really can't be bothered cooking.
Serving: 1serve | Calories: 353kcal | Carbohydrates: 10g | Protein: 22g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 108mg | Sodium: 693mg | Potassium: 792mg | Fiber: 2g | Sugar: 6g | Vitamin A: 705IU | Vitamin C: 40.1mg | Calcium: 126mg | Iron: 3mg | Net Carbs: 8g