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.
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
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.