a hearty mexican style soup that is absolutely to die for, many many variations of this soup are made daily.


  • 3 cloves garlic

  • 1 medium onion, chopped

  • 4 tomatoes, chopped

  • 6 - 8 cups chicken stock

  • 3 TBspns butter

  • 1/2 cup fresh corn kernels

  • 1/4 cup diced carrots

  • 1/2 tspn cumin seeds

  • 1/4 cup chopped coriander

  • dried chilli (to taste)

  • 1 tspn oregano

  • S&P

  • corn tortillas

  • oil for frying

  • fresh lime juice

  • 400g cooked roast chicken, chopped

  • 155g feta cheese crumbled

  • 2 avocados, chopped


  • 1.

    Roast garlic, onions, & tomatoes in oven for 30 mins. Puree in blender, adding a little chicken stock. Heat butter in saucepan and gently cook corn & carrots. Add puree and heat, stirring. Boil for two minutes, then lower heat and simmer until it thickens, about five minutes.

  • 2.

    Roast cumin seeds, chilli powder and oregano in a dry pan over heat until smoky but not burnt. Grind in coffee grinder or mortar and petzel. Add herbs/spices to the soup pot, remaining chicken stock and simmer for 15 mins over medium heat. Cut tortillas into thin strips. Heat 1cm oil in a small skillet. When hot, add tortilla pieces a few at a time and fry, drain well.

  • 3.

    Divide soup among warm bowls and top with cooked chicken, feta cheese, diced avocado, and corn tortilla strips and lime juice.


This is seriously a main course soup, don't be fooled by the stock base, it is sooo filling and completely delish!

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