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

4.2 (70 ratings)

Difficulty easy

Preparation time 25 min

Total time 30 min

Serving size 6 portions

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