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Our Recipes

Chicken Tortilla Soup

A hearty Mexican soup to fuel your day!


4 people

Ready in

30 minutes






Meat eaters


Chicken Tortilla Soup - Tropical Sun Recipe  



For the soup:



For the garnish:


  • 1 flour tortilla, grilled, cut into thin strips
  • 1 avocado, pitted and thinly sliced
  • 1 cup of cheddar cheese, grated



    1. Fry the chicken in 50ml rapeseed oil until browned and then set aside in a bowl
    2. In the same saucepan, heat the remaining rapeseed oil and sweat the onion and garlic paste until the onions have softened
    3. Add in the chilli powder, chopped tomatoes, oregano, chicken stock and water. Stir and bring to boil
    4. Once boiling, reduce the heat and simmer for 10 minutes
    5. Add the hominy corn, chilli paste, black beans, coriander and the chicken and stir. Simmer for a further 10 minutes, ensuring the chicken is cooked throughout.
    6. Serve in warmed bowls and garnish with the tortilla strips, avocado and grated cheese
    7. Enjoy!

    Serve With

    • Crème fraîche

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