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Recipes

Tex-Mex ranch chicken soup

This soup is jam-packed with flavour.

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Serving: 4
Time: Less than 1hr
Difficulty: Easy

Ingredients

  • 1 dried chipotle chilli, split and deseeded
  • 2 tablespoons vegetable oil
  • 2 onions, peeled and finely sliced
  • 3 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 2 x tins plum tomatoes
  • 1 litre chicken stock
  • 1 large handful corn tortilla chips
  • 150g mild cheddar-style cheese, grated
  • 1 fresh red chilli, sliced
  • 300g cooked chicken, chopped
  • 100g sour cream
  • 1 bunch coriander, chopped
  • 2 limes, cut into wedges

Directions

  1. Preheat the oven to 180°C/gas mark 4. Toast the dried chilli in a hot dry frying pan for 20 seconds. Place in a food processor or blender to break into pieces.
  2. Meanwhile, heat two tablespoons of vegetable oil in a large saucepan, over a medium heat. Once hot, add the sliced onions and garlic.
  3. Cook, stirring occasionally, for five minutes until soft. Stir in the cumin and cook for a further two minutes.
  4. Remove from the heat and tip the spiced onions into the food processor containing the chopped chilli. Purée until the onions are smooth and flecked with chilli.
  5. Add the chopped tinned tomatoes to the food processor (or blender) and process again until smooth.
  6. Return the whole lot to the pot, place on a medium heat and pour in the stock. Bring to a simmer and leave to bubble for ten minutes. Season well with salt and pepper.
  7. While the soup is simmering, place the tortilla chips on a baking tray and scatter over the grated cheese. Top each piece with a round of chilli and bake for five minutes until the cheese has melted.
  8. Add the cooked chicken to the soup to warm through, approximately five minutes.
  9. Ladle the soup into warm bowls. Place a dollop of sour cream in the centre along with the cheesy chilli chips. Garnish with the chopped coriander and serve with wedges of lime.

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Tips

  • Finely diced white onion makes for authentic Mexican garnish.
  • This recipe is unashamedly Tex-Mex with the addition of cumin, cheese, tinned tomatoes and sour cream, yet retains the Mexican practice of garnishing with lime, chilli and fresh coriander. Traditionally these would be left in the middle of the table for the family to help themselves. Tex-Mex has gotten a bad rap as a bastardisation of Mexican cuisine into fast food, but can also be seen as a fusion cuisine.