SPONSORED: Mexican tortilla soup

Rhodes Quality
4 servings Prep: 10 mins, Cooking: 15 mins By Food24
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Ingredients (20)

2-3 tortilla wraps — cut length-ways into strips
oil for frying
15 ml sunflower oil
1 onion — chopped
1 jalapeno pepper — seeded and chopped
2 garlic — cloves, crushed
15 ml chillies — powder
10 ml cumin — ground
5 ml paprika
4 cup stock — chicken
2 x 410 g canned rhodes chopped and peeled tomatoes
1 x 410 g canned rhodes black beans — drained and rinsed
1 x 410 g canned rhodes whole kernel corn — drained and rinsed
2 cup chicken — shredded and cooked
15 ml lime juice
salt and freshly ground back pepper
80 ml fresh coriander
avocado — chopped
cheddar cheese — grated
sour cream
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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 mins, turning regularly, until crisp and golden on both sides. 

Drain on kitchen paper towel. 

Set aside to cool. 

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 mins more. 

Add the garlic and stir for 1 min. 

Add all the spices. 

Add the prepared chicken stock, Rhodes chopped & peeled tomatoes and the Rhodes black beans. 

Add the Rhodes whole kernel corn and the chicken. 

Add the lime juice. 

Bring the soup to the boil and then lower the heat and simmer gently for 5 mins. 

Stir in the coriander. 

Season to taste. 

Ladle the soup into bowls and top with tortilla crips, avocado, cheese and sour cream. 

Serve immediately.

Tip: Adjust the amount of chilli powder and jalapeño to suit your taste. Wear disposable gloves when preparing chillies to prevent burn on your fingers.


Google reveals South Africa’s number 1 soup

We take a closer look at Google search data and find out 5 interesting trends in soup this winter. by: Katy Rose | 28 May 2018 Images: iStock ALSO READ: 9 of the tastiest vegetarian soup recipes Winter is here, and all over the country we are bundling up in jerseys and putting on pots of soup.

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