Mexican chicken soup

Name: Mexican chicken soup
Prep time: 25 min
Cook time: 40 min
Total time: 40 min
Yield: 6 portions
Ingredients: 4 garlic cloves; 3 sprigs fresh oregano; 4 sprigs fresh coriander; 1 long red chilli; 150 g onions; 1 tsp ground cumin; 1 tbsp olive oil; 2 limes; 350 g chicken meat, skinless and boneless; 750 g water; 2 tbsp chicken stock paste, homemade; 240 g canned sweetcorn kernels; 240 g canned kidney beans; 190 g fresh tomatoes; 2 spring onions; 140 g red pepper; 240 g avocado; 180 g cabbage; tortilla chips; sour cream; canned jalapeño chillies

4.7 7 évaluations

Préparation 25min

Total 40min

6 portions

Ingrédients

garlic cloves
4
fresh oregano leaves only
3 sprigs
fresh coriander plus extra leaves for garnishing (see tip)
4 sprigs
long red chilli deseeded if preferred
1
onions (approx. 1 onion), cut into halves
150 g
ground cumin
1 tsp
olive oil
1 tbsp
limes cut into halves
2
chicken meat, skinless and boneless cut into cubes (2 cm) (see tip)
350 g
water
750 g
chicken stock paste, homemade
2 tbsp
1 chicken stock cube (for 0.5 l)
canned sweetcorn kernels rinsed and drained (weight after draining)
240 g
240 g fresh sweetcorn kernels
canned kidney beans rinsed and drained (weight after draining)
240 g
fresh tomatoes finely diced
190 g
spring onions trimmed and sliced
2
red pepper deseeded and diced
140 g
avocado flesh only, sliced
240 g
cabbage shredded
180 g
tortilla chips to serve
sour cream to serve
canned jalapeño chillies drained, to serve