Mexican Style Chicken Soup
Prep time:
Cook time:
Total time:
Serves: 5
- 1 tablespoon extra virgin olive oil
- 1 large brown onion, diced
- 4 cloves garlic, diced
- 1 long red chilli, deseeded and finely chopped
- 1 tablespoon cumin
- freshly ground black pepper
- 1 small green capsicum, diced
- 1 small red capsicum, diced
- 1 skinless chicken breast (200g approx.)
- 1 cob corn, rinsed (or 1 cup frozen kernels)
- 1 zucchini, diced
- ½ can crushed tomatoes
- 1½ litres (6 cups) chicken stock
- 1 can (approx. 1½ cups cooked) kidney beans, drained and rinsed
- fresh coriander, roughly chopped, to serve
- Heat large pot over medium heat
- When hot, add oil and onion and sautee for 3-4 minutes, until onion starts to brown
- Add garlic, chilli, cumin, pepper, green and red capsicums and sautee for 5-6 minutes
- Add chicken breast and sautee for 1-2 minutes, coating in flavours before adding corn, zucchini, tomatoes and chicken stock
- Bring to the boil, then turn heat down and gently simmer for 5 minutes before removing chicken breast and corn
- Roughly mash about half of the kidney beans and add to soup
- Allow corn to cool, then cut the kernels off the cob and add them back to the soup
- Continue to cook soup for a further 10 minutes
- Meanwhile, shred the chicken breast
- Taste and adjust seasoning if required
- Just before serving, add the chicken back to the soup and stir to evenly distribute
- Serve topped with fresh coriander
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2014/05/17/mexican-style-chicken-soup/
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