chicken tortilla soup
This tortilla soup I make routinely because it’s just that good. There’s so much flavour, so many veggies, lean protein, beans—it’s got everything you want in a warm winter soup. Although honestly, it’s got everything you want in any meal you could eat at any time of year.
When I made it this time, I’d just come back from overseas. I’d been somewhere nice and warm, and the Sydney weather had really taken a turn. Cold, wet, miserable—the kind of weather that makes you wish you were still on holiday. But reality had other plans. I was back, and I had to face it.
This soup helped me get back into a good mood. There’s something about a bowl of something warm and flavourful that makes re-entry into real life slightly less painful.
Ingredients
- 1 onion, diced
- 1 tsp olive oil
- 1 capsicum, diced
- 1 jalepeno, diced
- 2 1/2 cups chicken stock
- 400ml tomato passata
- 1 tbsp tomato paste
- 1 400g tin of black beans
- 1 cup sweet corn kernels
- 3/4 cup dried lentils
- 200g bacon, diced
- 1 chicken breast, shredded
- 1/2 tsp chilli flakes
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
Method
- Fry the bacon and onion until the onion turns golden
- Cook the chicken breast however you like (fry, bake, air fry), and shred once cooked all the way through.
- Add all the ingredients to a slow cooker and cook for 6 hours on low.
- Serve with some sour cream and shredded cheese, or without, it’s good either way.
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