MEXICAN SOUP WITH CHICKEN

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

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