Red Robin Chicken Tortilla Soup Recipe

Here is a very delicious and healthy chicken tortilla soup, Mexican recipe. The soup is not only the perfect lunch or dinner, it is ideal for a party soup. Follow the simple steps given in this recipe for perfect results.

 Ingredients

  • 1-2 chicken breast fillets
  • 1-2 teaspoons + some rapeseed oil
  • 2-3 teaspoons Mexican spice mix
  • 1 onion
  • 2 peppers
  • 2 tbsp tomato paste
  • 1 can [400 g] chunky tomatoes
  • 1-2 tbsp granulated chicken stock
  • 1 can [250 g] black beans or kidney beans
  • 1 can [285 g] corn
  • 2 tablespoons corn flour
  • little lime juice

Toppings

  • Tortilla chips
  • Fresh coriander
  • Lime wedges
  • Grated cheddar cheese

How to make chicken tortilla soup

Preheat the oven to 190 degree. Grease a baking dish a little oil or butter.

Rub the chicken breast fillets with 1 teaspoon each of oil and 1 teaspoon spice mixture and place on the baking dish. Cook the chicken in the hot oven for 15-25 minutes (depending on size). Take out of the oven and pull apart while still hot with the help of two forks.

Dice the onion. Cut the bell pepper into strips. In a large saucepan, sauté the onion cubes and paprika strips in it for 5 minutes, add 1/2 teaspoon spice mixture and tomato paste, sauté briefly. Add the chicken and chunky tomatoes, pour 1 liter of hot water, stir in the granulated stock and bring to the boil.

Drain the beans and corn and then add to the soup. Mix the cornmeal with a little water and stir into the soup without lumps, then simmer gently for 10 minutes while stirring.

Season the soup with salt, pepper, Mexican spice mixture, and lime juice. Serve with toppings.

Red Robin Chicken Tortilla Soup Recipe
Print Recipe

Red Robin Chicken Tortilla Soup Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Servings: 6 people
Author: Rehan

Ingredients

  • 1-2 chicken breast fillets
  • 1-2 teaspoons + some rapeseed oil
  • 2-3 teaspoons Mexican spice mix
  • 1 onion
  • 2 peppers
  • 2 tbsp tomato paste
  • 1 can [400 g] chunky tomatoes
  • 1-2 tbsp granulated chicken stock
  • 1 can [250 g] black beans or kidney beans
  • 1 can [285 g] corn
  • 2 tablespoons corn flour
  • little lime juice

Toppings

  • Tortilla chips
  • Fresh coriander
  • Lime wedges
  • Grated cheddar cheese

Instructions

  • Preheat the oven to 190 degree. Grease a baking dish a little oil or butter.
  • Rub the chicken breast fillets with 1 teaspoon each of oil and 1 teaspoon spice mixture and place on the baking dish. Cook the chicken inthe hot oven for 15-25 minutes (depending on size). Take out of the oven and pull apart while still hot with the help of two forks.
  • Dice the onion. Cut the bell pepper into strips. In a large saucepan, sauté the onion cubes and paprika strips in it for 5 minutes, add 1/2teaspoon spice mixture and tomato paste, sauté briefly. Add the chicken andchunky tomatoes, pour 1 liter of hot water, stir in the granulated stock andbring to the boil.
  • Drain the beans and corn and then add to the soup. Mix the cornmeal with a little water and stir into the soup without lumps, then simmer gently for 10 minutes while stirring.
  • Season the soup with salt, pepper, Mexican spice mixture, and lime juice. Serve with toppings.

Video

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