Chicken Tortilla Soup

What You Need


Soup – 

2 Chicken Breasts 

1 White Onion 

3 Cloves Garlic 

2 Red Chillis (optional)

1 Knorr Stock Pot (Smoked Paprika or Chicken)

150g Tin Sweetcorn 

250g Tin Black Beans 

400g Tin Tomatoes 

1 Lime 

1 tsp Smoked Paprika 

1 tsp Chilli Powder 

Tortilla Crisps – 

2 GF Wraps 

2 tbsp Oil




Grated Cheddar Cheese 

Sour Cream/Yoghurt 


  1. Chop the onion, garlic and chilis into small pieces 
  2. Add the onion to a large pan and cook on a low heat until translucent 
  3. Add the garlic and chilli and cook until they become fragrant 
  4. Dissolve the stock pot in 700ml of boiling water 
  5. Add the rest of the ingredients of the soup to the pan, except the lime
  6. Simmer until the chicken is cooked through, then remove from the pan and shred it with two forks 
  7. Meanwhile add the oil to a frying pan and put on a medium-high heat 
  8. Chop the wraps into thin slices, lengthways 
  9. Add the wrap slices to the oil in batches and cook on each side until golden brown – this should only takes a few seconds 
  10. Add the shredded chicken and tortillas into the pan, squeeze the juice of half a lime in. Give it a mix 
  11. Plate up, add the soup to a bowl, and add the garnishes as you desire 
  12. Enjoy! 


This soup is hearty, crunchy, zingy and creamy.

We made ours spicy by adding two red chillis and chilli powder, but adjust to taste. Mexican food doesn’t need to be spicy, there are enough flavours to miss it out. 

It can easily be made dairy free by not adding the sour cream or yoghurt, or vegan by omitting the chicken. 


Food is best shared: