Recipe of the day: Mexican tortilla soup

This flavourful recipe has been made using Rhodes’ great tasting and convenient range of products. This Mexican tortilla soup has it all – spice, heat and crunch.

It’s a yummy and filling soup that is a firm winter family favourite and can be enjoyed for lunch or dinner.

Mexican tortilla soup

Ingredients 

• 2 x 400 g cans Rhodes Quality chopped & peeled tomatoes
• 1 x 400 g can Rhodes Quality black beans, drained and rinsed
• 1 x 400 g can Rhodes Quality whole kernel corn, drained
• 2-3 tortilla wraps, cut lengthways into strips
• Oil for frying
• 15 ml (1 Tbsp) sunflower oil
• 1 Onion, chopped
• 1 large jalapeño pepper, seeded and chopped
• 2 Garlic cloves, crushed
• 15 ml (1 Tbsp) Chilli powder
• 10 ml (2 tsp) Cumin powder
• 5 ml (1 tsp) Paprika
• 2 lt (4 cups) Prepared chicken stock
• 500 ml (2 cups) cooked, shredded chicken
• 15 ml (1 Tbsp) Lime juice
• Salt and freshly cracked black pepper
• 80 ml (⅓ cup) Coriander leaves

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Instructions 

1. To prepare the tortillas, heat enough oil in a frying pan to shallow-fry the tortillas. Add the tortilla strips and fry for a few minutes, turning regularly, until crisp and golden on both sides. Drain on kitchen paper towel. Set aside to cool.
2. Heat the 15 ml (1 Tbsp) oil in a large saucepan and fry the onions until soft. Add the jalapeño and fry for a few minutes more. Add the garlic and stir for 1 minute. Add all the spices.
3. Add the prepared chicken stock, chopped & peeled tomatoes and the black beans. Add the whole kernel corn and the chicken.
4. Add the lime juice. Bring the soup to a boil and then lower the heat and simmer gently for 5 minutes. Stir in the coriander. Season to taste. Ladle the soup into bowls and top with tortilla crisps, avocado, cheese and sour cream. Serve immediately.