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Mexican chicken soup with avocado salsa
Mexican chicken soup with avocado salsa
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up a zesty Mexican chicken soup for a flavor fiesta!
Ingredients:
  • 2 small chicken breast fillets
  • 1 chicken style stock cube
  • 1 litre water
  • 1 red onion, finely chopped
  • 10.00 gm ground cumin
  • 1 tsp chilli powder
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 400g can red kidney beans, rinsed, drained
  • 1 large avocado, halved, peeled, coarsely chopped
  • 420g can corn kernels, drained
  • 125.00 ml fresh coriander leaves, coarsely chopped
  • 21.00 gm fresh lime juice
  • Corn chips, to serve
Instructions:
  • In a small frypan, add the chicken and stock cube then pour in the water until the chicken is covered. Simmer gently over low heat for 5 minutes on each side until cooked through. Using tongs, transfer the chicken to a plate and save the liquid. Let the chicken cool slightly before shredding the meat.
  • In a large saucepan, heat oil over high heat. Cook onions for 5 minutes until soft. Stir in cumin and chili for 30 seconds until fragrant. Add reserved liquid and tomatoes, then bring to a boil.
  • Stir in the shredded chicken and kidney beans and bring the mixture to a boil. Once boiling, lower the heat to medium and let it simmer for 10 minutes until the soup thickens, stirring occasionally. Season with salt and pepper to taste.
  • Next, mix together the avocado, corn, coriander, and lime juice in a small bowl. Pour the soup into serving bowls and garnish with the avocado salsa. Serve alongside corn chips for a delicious meal.

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