Chicken enchilada soup with crispy tortillas

Chicken enchilada soup with crispy tortillas
This hearty bowlful is full of vibrant Mexican flavours
Serves 4  / 
Prep 30 Mins  / 
Cook 15 Mins


2 tbsp Co-op olive oil
1 large white onion, finely chopped
4 Co-op British chicken thighs, chopped
1 medium red chilli, finely chopped, plus extra to garnish
6 tsp fajita seasoning
400g can Co-op chopped tomatoes
800ml chicken stock, made with 1 stock cube
150g Co-op frozen sweetcorn
40g basmati rice
1 Co-op plain tortilla wrap
30g Co-op British white mild Cheddar, grated
2 tbsp Co-op sour cream
Few coriander leaves, to serve
Lime wedges, to serve (optional)


Heat 1 tbsp of the oil in a frying pan over a medium heat and cook the onion for 7-8 mins, until soft
Add the chicken, chilli and 5 tsp of the fajita seasoning, then fry for another 8-10 mins
Add the canned tomatoes, stock, sweetcorn and rice to the pan and bring to the boil
Cover, reduce the heat and simmer for 15 mins, until the rice and chicken are cooked
While the soup is cooking, preheat the oven to 200°C/fan 180°C/Gas 6
Cut the tortilla wrap into thin strips and arrange on a baking tray
Drizzle over the remaining oil and sprinkle with the rest of the fajita seasoning
Bake for 5-7 mins, until golden and crisp
To serve, divide the soup between 4 bowls and top with the tortilla strips, grated cheese, dollops of sour cream, extra chilli and the coriander leaves
Serve with the lime wedges on the side for squeezing over, if you like


Try storing your batches and leftovers in your Nutrifresh vacuum storage system!