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Mexican Chicken Soup

Mexican Chicken Soup
4.5 13 ratings
Prep. 25 min
Total 40 min
6 portions
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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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