Mexican Chicken Soup


MEXICAN CHICKEN SOUP





Mexican chicken soup is ideal for lunch or dinner when you are craving a warming soup with a hint of spice. It is packed with protein and good-for-you veggies.

INGREDIENTS

  • Olive oil - 30 ml
  • Onion, diced - 1 large
  • Canned chopped tomatoes - 400 g / 2 cups
  • Smoked paprika - 2 tsp
  • Chili powder - 1 tsp
  • Chicken stock - 1 liter
  • Chicken breasts, cut into strips - 2 large
  • Canned sweetcorn - 200 g / 1 cup
  • Scotch bonnet chili, sliced - 1
  • Corn tortillas, for garnish
  • Parsley, for garnish

INFO BOX

  • Recipe category - First course
  • Recipe yield - 1
PREPARATION

HOW TO MAKE MEXICAN CHICKEN SOUP


1. Heat the olive oil in a large, heavy-based saucepan set over a moderate heat. Saute the onion for 5-6 minutes, stirring occasionally, until it starts to soften.


2. Add the chopped tomatoes, paprika, chili powder and stock, bringing the mixture to the boil, then reducing to a simmer.

3. Simmer for 10-15 minutes, then add the chicken to the saucepan and simmer for a further 8-10 minutes. Stir in the sweetcorn once the chicken is cooked.


4. Adjust the seasoning if necessary then ladle into small soup bowls. Garnish with a slice of chili, a corn tortilla chip and parsley leaves




https://www.finedininglovers.com/recipes/first-course/mexican-chicken-soup-17918/

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