Home
Recipes
Spicy tortilla soup

2 bowls of spicy tortilla soup

Spicy tortilla soup

Name: Spicy tortilla soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 2 tbsp vegetable oil; 1 red onion finely chopped; 3 garlic cloves finely chopped; 1 tsp cumin; pinch of chilli powder; 1½ tbsp chipotle paste; 700ml low-salt chicken stock; 3 chicken thighs (from a 640g pack, save the rest for the pulled chicken – freeze the chicken if you’re not using it within 24 hours); 2 tortilla wraps cut into triangles; 390g can pinto beans drained; 195g can sweetcorn drained; 1 lime 1⁄2 zested and juiced; 3 tbsp low-fat natural yogurt or soured cream, to serve; 15g coriander roughly chopped, or leaves picked; 1 red chilli sliced (optional)

Helena Busiakiewicz

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 3.4 out of 5.3 ratingsRate

loading...

Get inspired by a Tex-Mex classic with this warming and spicy soup served with tortillas. Add some natural yogurt or soured cream for a cooling topping

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

App onlyFridge-raid one-pan pesto pasta. This is a premium piece of content available to subscribed users.

A star rating of 4.8 out of 5.41 ratings

App onlyCheesy potato patchwork pie. This is a premium piece of content available to subscribed users.

A star rating of 4.5 out of 5.9 ratings

Teriyaki & lime-glazed chicken wings

A star rating of 4.5 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
1 red onion

finely chopped
3 garlic cloves

finely chopped
1 tsp cumin
pinch of chilli powder
1½ tbsp chipotle paste
700ml low-salt chicken stock
3 chicken thighs

(from a 640g pack, save the rest for the pulled chicken – freeze the chicken if you’re not using it within 24 hours)
2 tortilla wraps

cut into triangles
390g can pinto beans

drained
195g can sweetcorn

drained
1 lime

1⁄2 zested and juiced
3 tbsp low-fat natural yogurt

or soured cream, to serve
15g coriander

roughly chopped, or leaves picked
1 red chilli

sliced (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal601
fat23g
saturates4g
carbs57g
sugars13g
fibre16g

high
protein33g
salt1.4g

Method

step 1

Heat 1 tbsp of the oil in a large, lidded saucepan over a medium heat. Add the red onion and a pinch of salt and cook for 8-10 mins until softened. Add the garlic, cumin, chilli powder and chipotle paste and cook for 2-3 mins until fragrant.
step 2

Pour in the stock and scrape up any caramelised bits from the bottom of the pan. Bring to the boil, then add the chicken thighs and simmer for 20-25 mins with the lid on until cooked through.
step 3

While the chicken cooks, heat the oven or air-fryer to 200C/190C fan/gas 6. Drizzle the remaining 1 tbsp oil over the tortilla triangles. Spread out on a lined baking tray or the air-fryer basket in a single layer (you may need to do this in batches), season, then bake for 7-8 mins, until golden brown and crisp. Leave to cool on the tray while you finish the soup. Reserve half of the tortilla chips for the pulled chicken bowl. Will keep in an airtight container for three days.
step 4

Once the chicken is cooked, remove from the soup using a slotted spoon and shred using two forks. Pour the pinto beans and sweetcorn into the pan and cook for 5 mins, or until warmed through. Add the chicken back to the soup, then season with salt, pepper, half the lime juice and all of the zest.
step 5

Divide between two bowls, spoon a little yogurt on top, then sprinkle with the coriander and sliced chilli, if using. Sprinkle over the tortilla chips and serve with the remaining halved lime cut into wedges for squeezing over. The soup will keep chilled for three days.

Recipe tips

Love your leftovers

Leftover wrap nachos If you have any tortilla wraps left over from the spicy tortilla soup, slice the wraps into triangles, then drizzle with vegetable oil. Season and bake on a baking tray at 180C/160C fan/gas 4 for 10 mins, then top with grated cheddar or mozzarella, salsa and guacamole.

Brazilian-style lemonade To use up leftover limes from the tortilla soup, put 6 halved limes, unpeeled, a 397g can condensed milk and two large handfuls of ice in a high-powered blender and blitz until smooth. Strain through a sieve and serve over ice.

Chipotle cheese dip Make this dip to use up the chipotle paste from the spicy tortilla soup. Melt 20g unsalted butter in a medium pan over a low heat, then stir in 20g plain flour to make a paste. Add 300ml whole milk, a little at a time, whisking until smooth. Add 2 tbsp chipotle paste, 200g grated mature cheddar cheese and 100g grated mozzarella. Stir until melted. Season well and serve with warm bread and crudités

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.4 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now