Mexican Chicken Soup

Mexican Chicken Soup

4.5 15 évaluations

Préparation 25min

Total 40min

6 portions

Ingrédients

garlic cloves
4
fresh oregano leaves only
3 sprigs
fresh coriander
4 sprigs
long red chilli deseeded if preferred
1
onion (approx. 150 g), halved
1
ground cumin
1 tsp
olive oil
1 Tbsp
limes halved
2
chicken thighs, boneless and skinless cut in pieces (2 cm)
350 g
water
750 g
chicken stock paste (see Tips)
2 Tbsp
fresh sweetcorn kernels
250 g
tinned kidney beans rinsed and drained (weight is pre-draining)
400 g
tomatoes finely diced
190 g
spring onions trimmed and sliced
2
red peppers deseeded and diced
140 g
avocado flesh only, sliced
240 g
cabbage shredded
180 g
corn chips to serve
sour cream to serve
pickled jalapeño chillies to serve
fresh coriander leaves only
1 sprig

Niveau

facile

Infos nut. par 1 portion

Protides 22 g

Calories 2818 kJ / 671 kcal

Lipides 43 g

Fibre 13 g

Glucides 43 g

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Également présenté dans

Soups For All Seasons 10 Recettes
Royaume-Uni et Irlande

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