Warming Chipotle Chicken Tortilla Soup Recipe

Spice up your life with this chipotle chicken tortilla soup recipe! A delightful balance between heat and flavour thanks to the Cholula Hot Sauce, this dish will please even the fussiest of taste buds. Serve with extra sauce for an added kick!

RELATED: Easy Dinner Recipes: Mexican, Tomato And Corn Soup


10 – 13 cm corn tortillas

1 tbsp olive oil

2 cups water

400g can chicken broth

1 cup canned Mexican-style tomatoes with juices

½ tsp ground cumin

1 garlic clove, minced

1 bay leaf, minced

Dried crushed red capsicum

450g boneless and skinless chicken breasts cooked and shredded

3 tbsp chopped fresh cilantro

2 green onions, diced

¼ cup Cholula Hot Sauce

Tortilla strips for topping


  1. Brush each side of tortillas with oil. Cut tortillas into 1/4 inch strips. Lay strips on baking sheet. Bake about 15 minutes at 175 degrees Celsius until golden brown.
  2. In saucepan combine water, broth, tomatoes, cumin, garlic, bay leaf and red capsicum and bring to boil.
  3. Reduce heat and simmer 5-6 minutes. Add chicken and simmer for about 15 minutes.
  4. Stir in remaining ingredients, including Cholula Hot Sauce. Remove bay leaf.
  5. Ladle soup into four bowls. Top with salt, pepper and tortilla strips.

Kale, Chickpea and Chicken Soup Recipe

Create this hearty meal for dinner after a long, cold day at work. Serve with rosemary-infused croutons on the side if you’re feeling extra peckish. Make sure to soak the dry beans overnight since this will allow them to expand and become more flavoursome when it’s finally time to eat.


1 cup dry beans (soaked overnight)

8 cups chicken stock

1 cup diced onion

4 cloves garlic

2 bay leaves

2 tablespoons fresh rosemary

2-4 cups chopped kale

1-2 cups cooked chicken (shredded)

1-1.5 tsp salt

Cracked pepper

Chile flakes

1/2 tsp soy sauce

2 links andouille sausage (sliced and browned)


  1. Start by sautéing the onion in two tablespoons of olive oil on a low-medium heat until tender. Bring to a boil before adding chicken stock, garbanzo and bay leaves.
  2. Simmer on a low heat until the beans are completely tender, which will usually take approximately 30 minutes.
  3. Now add the chicken, cooked sausage and chopped kale to the mixture, and simmer for 10 minutes before serving.

Image and Recipe via Feasting At Home

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