Community Recipe: Chicken Tinga Tortilla Soup


This Community Recipe was uploaded by the user studentchow.

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Reuploaded to fix the issue with the Picture. One for when you’re cold and sick. Chicken Tinga is normally a mix of Tomatoes and Chipotle Paste. It’s the poached chicken that really takes this one up to a new level.


  • 1 tsp Cayenne Pepper
  • 1 tsp Cocoa Powder
  • 2 Red Chillies (Diced and Deseeded)
  • 4 Chicken Breasts
  • 2 tsp Chipotle Paste
  • 1 tsp Lime/ Lemon Juice
  • 1 Can White Kidney Beans
  • 1 Yellow Pepper (Diced)
  • 1 Can Chopped Tomatoes
  • 1 tsp Ginger Paste
  • 1 Bunch Coriander Stalks (Diced)
  • 2 Cloves Garlic
  • 1 tsp Paprika
  • 500 ml Chicken Stock
  • 1 tsp Cumin
  • 1 Can Red Kidney Beans
  • 1 Red Onion (Diced)

Step 1


Start by prepping your Veg, Garlic and Coriander. Add all your prepped ingredients with your Ginger to a pan on a high heat with a shot of Oil. Fry off before seasoning with Salt and Pepper.

Step 2

Bake Soup Base!

Add your Spices, Chilli Paste and Tomatoes. When that’s done bubbling, add your Stock, Beans, Cocoa Powder, Lime Juice, and whole Chicken Breasts to poach.

Step 3

Poach Your Chicken!

Turn the Pot down from a boil to a simmer and leave with the lid on for 15 minutes before pulling the Chicken out, shredding it and then re adding it, mixing it through the soup.

Step 4


Just before serving, cut up some Tortillas and Grill/ Broil with a little Oil on both sides. Serve on top of your Soup garnished with Spring Onion, Cheese, and Coriander. Enjoy this recipe in the coming winter months to keep your immune system high and let me know how you get on.

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