Nutritious and nourishing
Serves 4
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With fresh avocado, soft feta and Adobo chicken and crispy tortilla pieces, this flavoursome soup is substantial enough to be eaten as a main course. Plus, it’s diabetic-friendly!


  • 2 tbsps extra virgin olive oil
  • 1 medium onion (250 g), chopped finely
  • 2 cloves garlic, crushed
  • 1 bunch coriander, stems and roots chopped, leaves reserved
  • 4 small white corn tortillas (100g), torn
  • 60 g chipotle in adobo sauce
  • 400 g can diced tomatoes
  • 2 cups (500 ml) salt-reduced chicken stock
  • 300 grams free-range chicken breast fillet
  • 1 small avocado (200 g), cut into 1 cm pieces
  • 40 g feta, crumbled
  • Lime wedges, to serve

Preheat oven to 180 C/160 C fan. Line a large oven tray with baking paper.


Heat 1 tbsp of the oil in a saucepan over medium heat; cook onion, garlic and coriander roots and stems for 2 mins or until starting to soften. Tear 1 tortilla into pieces; add to pan, cook, stirring, for 1 min or until tortilla starts to soften. Add chipotle, canned tomatoes, stock and 2 cups (500 ml) water. Bring to a simmer; cook for 5 mins. Turn off the heat.


Using a stick blender, blend soup until smooth. Return soup to medium-low heat. Add chicken breast; cook for 25 mins until just cooked through. Remove chicken from soup; set aside for 5 mins.


Meanwhile, brush remaining tortillas with remaining oil; place on lined tray in a single layer. Bake for 8 mins or until golden and crisp. Break into large pieces.


Shred chicken with two forks; return to the soup over love hear, stirring, until warmed through.


Ladle soup into bowls; top with avocado, feta and reserved coriander leaves. Serve with crisp tortillas and lime wedges.

The soup can be frozen after blending and before the chicken is added in step 3 for up to 3 months.


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