MEXICAN SOUP WITH CHICKEN
- Tony Pound
- Dec 28, 2020
- 1 min read
Serves: 4
Prep: 10 mins
Cook: 15 mins
What You Need
2 chicken breasts (around 10 oz./300g)
2 tbsp. wheat flour
1 tsp. turmeric
1/2 tsp. chili powder
5 ¼ cup (1.25 l) chicken stock
1 tbsp. olive oil
1 onion, chopped
1/2 chili pepper, chopped
2 garlic cloves, chopped
2/3 cup (165g) tinned sweetcorn, drained
1 tomato, chopped
½ cup (120ml) tomato passata
Coriander, to serve
What You Need To do
Cut the chicken breast into small pieces. Season with salt, and coat in a mixture of flour, turmeric and chili powder. Set aside.
Bring the chicken stock to the boil and then leave to simmer, covered, on the lowest heat.
Heat the oil in a large pan, add the chopped onion, chili pepper and garlic. Fry on medium heat for about 4 minutes until soft.
Next, increase the heat, add chicken and fry for about 1-2 minutes. Add the sweetcorn, chopped tomato and passata, cook together for another minute.
Transfer the contents of the pan to the hot stock and bring everything to a boil over high heat. Simmer for another 2 minutes.
Using a hand blender blitz the soup a few times, but not too much so that he soup still has a chunky texture.
Serve with chopped coriander and freshly ground black pepper.
Nutrition per serving:
189 kcal
5g Fats
13g Carbs
21g Protein
