Tortilla Chicken Soup

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Juicy, tender chicken in a lightly-spiced broth with Mexican-inspired flavors. With sweet corn kernels, creamy avocado and a lovely crunch from the corn chips, it’s a super satisfying quick lunch.

Inspired by:

recipe updated Apr 30, 2020


  • Cilantro icon
    1 tsp (1g)
  • Onion icon
    1 (140g)
  • Lime icon
    2 (200g)
  • Chicken breast icon
    Chicken breast
    2 (225g)
  • Lime icon
    2 (200g)
  • Tomato icon
    3 (420g)
  • Shallot icon
    2 (84g)
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Avocado icon
    2 (330g)
  • White cabbage icon
    White cabbage
    about ¼ unit (225g)
  • Garlic clove icon
    Garlic clove
  • Fresh oregano icon
    Fresh oregano
    1 tsp (2g)
  • Fresh chili icon
    Fresh chili
    1 (20g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (15ml)
  • Chicken stock icon
    Chicken stock
    1 liter (1000ml)
  • Baby corn icon
    Baby corn
    420g (about 2¼ cups)
  • Lime juice icon
    Lime juice
    as needed
  • Cilantro icon
    as needed
  • Tortilla chips icon
    Tortilla chips
    as needed
  • Crème fraîche icon
    Crème fraîche
    as needed


  • kCook icon TM5
  • kCook icon Tm5 bowl

Step preview

  1. Add garlic clove, fresh oregano, cilantro, fresh chili, onion, ground cumin, extra virgin olive oil and lime to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 5 sec, speed 6
  4. Sauté - approx 5 min, varoma, speed 1
  5. Then add chicken breast, chicken stock and lime to the TM5 bowl
  6. Cook - approx 10 min, 100°C, reverse gentle stir
  7. Then add baby corn to the TM5 bowl
  8. Cook - approx 4 min, 100°C, reverse gentle stir
  9. Serve immediately
  10. Add tomato, shallot, red bell pepper, avocado, lime juice, white cabbage and cilantro to the TM5 bowl
  11. Top with tortilla chips and crème fraîche
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