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Mexican chicken soup recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Satisfying Mexican chicken soup, perfect for lunch or dinner, with tasty leftovers.
Ingredients:
  • 18.20 gm olive oil
  • 1 red onion, finely chopped
  • 10.00 gm taco seasoning
  • 1 Australian Chicken Breast Fillet
  • 300g jar mild tomato salsa
  • 1l chicken stock
  • 1 corn cob, husk and silk removed
  • 400g can black beans, rinsed, drained
Instructions:
  • In a large saucepan over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, for about 5 minutes until softened. Stir in the taco seasoning and cook for another minute until fragrant.
  • Combine chicken, zesty salsa, and flavorful stock in a pot, bringing it to a gentle simmer. Cook with lid slightly ajar for 15 minutes or until chicken is fully cooked. Remove chicken with a slotted spoon and place in a heatproof bowl. Allow to cool for 5 minutes.
  • First, delicately cut the corn kernels off the cob with a small serrated knife. Next, roughly shred the chicken using two forks. Add the shredded chicken back to the soup along with the corn and beans. Simmer for 5 minutes until everything is warmed through. Finally, season to taste.

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