Hispanic Recipe of the Month – November 2017

Here’s the recipe for authentic Mexican Chicken Tortilla Soup. This soup is easy to make and it would take just around 30 minutes to make the soup. 

Chicken Tortilla Soup


  • 4 cups chicken broth
  • 4 corn tortillas
  • 2 tbsp tomato paste
  • 4 tomatoes, diced
  • 2 tbsp olive oil
  • 1 jalapeño
  • 1 cup thinly sliced onion
  • 1 tbsp cumin
  • salt and freshly ground pepper
  • cilantro
  • avocado
  • shredded chicken
  • lime
  • 200g crumbled feta


  • Start with preheating the oven to 375 degrees. Slice tortillas and lay them on a baking sheet. Toss with olive oil and cook for 15 minutes until tortillas turn crispy.
  • Remove the core from the jalapeño and chop it finely. Heat remaining olive oil in a pan and cook chopped jalapeño and onions until soft.
  • In a separate pot, cook diced tomatoes and tomato paste for two to three minutes. Add chicken broth to it and bring to a boil.
  • Divide shredded chicken, cilantro, and onions among six bowls.
  • Top the bowls with broth, crispy tortilla strips, freshly diced avocado, feta and chopped coriander leaves. Serve with lime wedges.

Keep track of our immigration blog for more recipes.