Mexican Chicken Soup

Mexican Chicken Soup

4.4 16 ratings

Prep. 25 min

Total 40 min

6 portions

Ingredients

garlic cloves
4
fresh oregano leaves only
3 sprigs
fresh coriander
4 sprigs
long red chilli deseeded if preferred
1
onion (approx. 150 g), halved
1
ground cumin
1 tsp
olive oil
1 Tbsp
limes halved
2
chicken thighs, boneless and skinless cut in pieces (2 cm)
350 g
water
750 g
chicken stock paste (see Tips)
2 Tbsp
fresh sweetcorn kernels
250 g
tinned kidney beans rinsed and drained (weight is pre-draining)
400 g
tomatoes finely diced
190 g
spring onions trimmed and sliced
2
red peppers deseeded and diced
140 g
avocado flesh only, sliced
240 g
cabbage shredded
180 g
corn chips to serve
sour cream to serve
pickled jalapeño chillies to serve
fresh coriander leaves only
1 sprig

Difficulty

easy

Nutrition per 1 portion

Protein 22 g

Calories 2818 kJ / 671 kcal

Fat 43 g

Fibre 13 g

Carbohydrates 43 g

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