A delicious Mexican dish and a great comfort food during winter. 


  • 10 – 13cm corn tortillas

  • 1 tablespoon olive oil

  • 2 cups water

  • 400g can chicken broth

  • 1 cup canned Mexican-style tomatoes with juices

  • ½ teaspoon ground cumin

  • 1 garlic clove, minced

  • 1 bay leaf, minced

  • Dried crushed red capsicum

  • 450g boneless and skinless chicken breasts cooked and shredded

  • 3 tablespoons 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.

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