Mexican chicken soup

Name: Mexican chicken soup
Prep time: 25 min
Cook time: 40 min
Total time: 40 min
Yield: 6 portions
Ingredients: 4 garlic cloves; 3 sprigs fresh oregano; 4 sprigs fresh coriander; 1 long red chilli; 150 g onions; 1 tsp ground cumin; 1 tbsp olive oil; 2 limes; 350 g chicken meat, skinless and boneless; 750 g water; 2 tbsp chicken stock paste, homemade; 240 g canned sweetcorn kernels; 240 g canned kidney beans; 190 g fresh tomatoes; 2 spring onions; 140 g red pepper; 240 g avocado; 180 g cabbage; tortilla chips; sour cream; canned jalapeño chillies

4.6 (5 évaluations )

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Niveau facile

Temps de préparation 25min

Temps total 40min

Nombre de portions 6 portions

Ingrédients

4 garlic cloves
3 sprigs fresh oregano, leaves only
4 sprigs fresh coriander, plus extra leaves for garnishing (see tip)
1 long red chilli, deseeded if preferred
150 g onions (approx. 1 onion), cut into halves
1 tsp ground cumin
1 tbsp olive oil
2 limes, cut into halves
350 g chicken meat, skinless and boneless, cut into cubes (2 cm) (see tip)
750 g water
2 tbsp chicken stock paste, homemade
ou 1 chicken stock cube (for 0.5 l)
240 g canned sweetcorn kernels, rinsed and drained (weight after draining)
ou 240 g fresh sweetcorn kernels
240 g canned kidney beans, rinsed and drained (weight after draining)
190 g fresh tomatoes, finely diced
2 spring onions, trimmed and sliced
140 g red pepper, deseeded and diced
240 g avocado, flesh only, sliced
180 g cabbage, shredded
tortilla chips, to serve
sour cream, to serve
canned jalapeño chillies, drained, to serve

Infos nut.: par 1 portion
Calories: 2818 kJ / 671 kcal
Protides: 22 g
Glucides: 43 g
Lipides: 43 g
Fibre: 13 g