This chicken tortilla soup earned top place in our meal rotation. The first time I served this meal, my daughter asked if I can make it every night. She has never said that before.

The recipe was originally created by a fellow Thermomix owner. It is such a simple meal that you can have served within 30 minutes. Minimal preparation is required and it's a great recipe for using up bits of leftover vegetables or chicken that may be sitting in your fridge.

This soup freezes well and it's also a great lunchbox Thermos meal.

For an added healthy boost, you can use bone broth in place of the stock.

RECIPE

Ingredients:

3.5oz (100g) yellow onion, peeled and chopped in half

3.5oz (100g) carrots, washed, skin on and roughly chopped, or use whole baby carrots

1/2 red bell pepper, seeds removed and roughly chopped

0.3oz (10g) taco seasoning, plus extra to rub onto chicken breasts

0.7oz (20g) olive oil

1 quart (800g) box of liquid chicken stock 

15oz (400g) can of diced tomatoes

1 tbsp vegetable stock concentrate

2 corn tortillas, torn into pieces

1lb (400g) chicken breast, each breast cut into 3-4 pieces

7oz (200g) corn kernels (canned or frozen)

Handful of cilantro leaves

Sour cream/ crushed tortilla chips/ jalapeños/ extra cilantro, for serving

Method:

Add onion, carrots, red bell pepper, oil and taco seasoning to the TMX bowl. Chop 2 sec/ speed 5. Then saute 3 min/ 250F (120C)/ speed 1.

In the meantime, rub the chicken breast pieces with a little oil and extra taco seasoning, and place in the varoma dish. Set aside.

To the TMX bowl, add diced tomatoes, broth, stock concentrate, tortillas, and a handful of cilantro leaves. Place the varoma in place on top of bowl. Cook for 18 min/ varoma/ speed 1. Then transfer the chicken from the varoma to the TMX bowl and continue cooking for 10 min/ 212F (100C)/ reverse/ speed 1.

Set TMX to 5 sec/ reverse/ speed 4 to shred the chicken. Add the corn.

Serve with the option to add sour cream, jalapeños, crushed tortilla chips and cilantro.