Recipes Vegetarian
Mexican Tortilla Soup

This soup has spice, heat and crunch. This Mexican dish is a firm favourite.


  • 2-3 tortilla wraps, cut lengthways into strips
  • Oil for frying
  • 15 ml (1 Tbsp.) sunflower oil
  • 1 onion, chopped
  • 1 large jalapeno pepper, seeded and chopped
  • 2 garlic cloves, crushed
  • 15 ml (1 Tbsp.) chilli powder
  • 10 ml (2 tsp.) cumin powder
  • 5 ml (1 tsp.) paprika
  • 2 lt. (4 cups) prepared chicken stock
  • 2 x 400 g cans Rhodes Quality Chopped & Peeled Tomatoes
  • 1 x 400 g can Rhodes Quality Black Beans, drained and rinsed
  • 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained
  • 500 ml (2 cups) cooked, shredded chicken
  • 15 ml (1 Tbsp.) lime juice
  • Salt and freshly cracked black pepper
  • 80 ml coriander leaves

To serve: Chopped avocado, grated cheddar cheese, sour cream



  1. To prepare the tortillas, heat enough oil in a frying pan to shallow-fry the tortillas.
  2. Add the tortilla strips and fry for a few minutes, turning regularly, until crisp and golden on both sides.
  3. Drain on kitchen paper towel.
  4. Set aside to cool.
  5. Heat the 15 ml (1 Tbsp.) oil in a large saucepan and fry the onions until soft.
  6. Add the jalapeno and fry for a few minutes more.
  7. Add the garlic and stir for 1 minute.
  8. Add all the spices.
  9. Add the prepared chicken stock, Rhodes Quality Chopped & Peeled Tomatoes and the Rhodes Quality Black Beans.
  10. Add the Rhodes Quality Whole Kernel Corn and the chicken.
  11. Add the lime juice.
  12. Bring the soup to the boil and then lower the heat and simmer gently for 5 minutes.
  13. Stir in the coriander.
  14. Season to taste.
  15. Ladle the soup into bowls and top with tortilla crips, avocado, cheese and sour cream.
  16. Serve immediately.

Subscribe to our Newsletter / Stay up to date with the latest recipes for you and your family PLUS be first to hear about upcoming competitions and events.