Name: Mexican soup with chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 onion chopped; 4 garlic cloves crushed; 1 ancho or other large dried chilli deseeded and softened in boiling water for about 10 mins; ½ tsp ground cumin; 400g can plum tomato; 1 ½l chicken stock; 2 chicken breasts sliced; juice 2 limes; tortilla chips or homemade tortilla strips (see below), chopped avocado, lime wedges, red onion and coriander, to serve

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Mexican soup with chicken

Mexican soup with chicken

Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

Plus soaking

A star rating of 3.9 out of 5.30 ratingsRate

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All those typically Mexican flavours - lime, coriander, chilli - combined in a soup with the crunch of tortilla chips

Freezable (Can be frozen without toppings)

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Spicy bean & avocado tostados

A star rating of 4 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 onion

chopped
4 garlic cloves

crushed
1 ancho or other large dried chilli

deseeded and softened in boiling water for about 10 mins
½ tsp ground cumin
400g can plum tomato
1 ½l chicken stock
2 chicken breasts

sliced
juice 2 limes
tortilla chips

or homemade tortilla strips (see below), chopped avocado, lime wedges, red onion and coriander, to serve

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Nutrition: per serving (soup only)

kcal257
fat10g

low
saturates1g
carbs10g
sugars6g
fibre0g
protein34g
salt2.12g

Method

step 1

Heat the oil in a large saucepan. Add the onion and garlic, soften for 5 mins, then stir in the dried chilli, cumin, tomatoes and chicken stock. Blitz in a food processor in batches, or use a hand blender to purée until smooth.
step 2

Return to the pan, then bring to the boil. Add the chicken, reduce the heat, then simmer for 10 mins until cooked through. Stir in the lime juice and some seasoning, then ladle into bowls. Put the toppings in the middle of the table for everyone to help themselves.

RECIPE TIPS

MAKE YOUR OWN TORTILLA STRIPS

Heat oven to 200C/fan 180C/gas 6. Cut 6 corn tortilla wraps into thin slices. Place on a baking tray and spray or brush lightly with a little olive oil. Season, then bake for 4-5 mins until golden.

TIP

You can use shredded leftover cooked chicken or turkey in place of the chicken breasts. Use about 250g and simply simmer in the soup until piping hot.

Recipe from Good Food magazine, January 2009

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A star rating of 3.9 out of 5.30 ratings

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