Mexican chicken soup
TM6 TM5 TM31

Mexican chicken soup

4.2 (65 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
2753.8 kJ / 655.7 kcal
Protein
21.4 g
Carbohydrates
40 g
Fat
43.3 g
Saturated Fat
16.3 g
Fibre
13.2 g
Sodium
1542.8 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes