Mexican-style chicken soup
7
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive Oil
2 teaspoon(s)
Chicken breast, skinless, raw
500 g
Onion
1 large
Green pepper
1 medium
Chilli, green or red
1 individual
Garlic
2 clove(s)
Chilli Powder
1 tablespoon(s), level
Ground Cumin
2 teaspoon(s), level
Chicken stock cube(s)
1 cube(s)
Tinned Tomatoes
1 can(s), large
Sweetcorn, tinned, drained
1 can(s), large
Lime Juice, Fresh
1 tablespoon(s)
Avocado
80 g
Black pepper
0.25 pinch
Coriander, fresh
1 tablespoon(s)
Instructions
1
Heat half the oil in a large nonstick pan and brown the chicken over a medium-high heat for 5 minutes, stirring often. Season, then transfer to a plate.
2
Heat the remaining oil in the pan and fry the onion, pepper and chilli for 5 minutes until softened. Add the garlic, chilli powder and cumin and cook, stirring constantly, for 1 minute. Pour in the stock, then add the tomatoes and sweetcorn. Cover and bring to the boil.
3
Reduce the heat to low and simmer, covered, for 10 minutes until the vegetables are tender. Return the chicken to the pan and simmer for 5 minutes, until cooked through. Remove from the heat and stir in the lime juice.
4
Ladle the soup into bowls, top with the avocado and coriander and serve with the lime wedges on the side.
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