Soup recipe for 4 people, takes only 15 mins; recipe has olive oil, onion, garlic clove, chilli, ground cumin, tomato, chicken stock, chicken breast, lime and tortilla chip.
Mexican soup with chicken
Course: Soup
Servings
4
servings
Prep time
15 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Onion: 1 onion, chopped
- Garlic Clove: 4 garlic cloves, crushed
- Chilli: 1 ancho or other large dried chilli, deseeded and softened in boiling water for about 10 mins
- Ground Cumin: 1/2 tsp ground cumin
- Tomato: 400g can plum tomato
- Chicken Stock: 1 1/2 l chicken stock
- Chicken Breast: 2 chicken breasts, sliced
- Lime: juice 2 limes
- Tortilla Chip: tortilla chips or homemade tortilla strips (see below), chopped avocado, lime wedges, red onion and coriander, to serve
Directions
- 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 puree until smooth.
- 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.
