Mexican chicken soup

Name: Mexican chicken soup
Prep time: 25 min
Cook time: 30 min
Total time: 30 min
Yield: 6 portions
Ingredients: 4 garlic cloves; 3 sprigs fresh oregano; 4 sprigs fresh coriander; 1 fresh long red chilli; 1 brown onion; 1 tsp ground cumin; 1 tbsp olive oil; 2 limes; 350 g skinless chicken thigh fillets; 750 g water; 2 tbsp Chicken stock paste; 400 g canned sweet corn kernels; 400 g canned kidney beans; 190 g fresh tomatoes; 2 spring onions/shallots; 140 g red capsicum; 240 g avocado; 180 g cabbage; corn chips; sour cream; pickled jalapeño chillies

4.1 80 évaluations

Prép. 25min

Total 30min

6 portions

Ingrédients

garlic cloves
4
fresh oregano leaves only
3 sprigs
fresh coriander leaves, stems and roots (see Tips), plus extra for garnishing
4 sprigs
fresh long red chilli trimmed and deseeded if preferred
1
brown onion (approx. 150 g), cut into halves
1
ground cumin
1 tsp
olive oil
1 tbsp
limes cut into halves
2
skinless chicken thigh fillets cut into cubes (2 cm)
350 g
water
750 g
Chicken stock paste (see Tips)
2 tbsp
canned sweet corn kernels rinsed and drained
400 g
canned kidney beans rinsed and drained
400 g
fresh tomatoes finely diced
190 g
spring onions/shallots trimmed and sliced
2
red capsicum 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