Mexican chicken soup
Hot and little bit spicy, this Mexican inspired tomato soup includes chicken, corn and black beans for a hearty meal in minutes.
Note: + cooling time
- 1 tbs olive oil
- 1 red onion, finely chopped
- 1 tbs taco seasoning
- 1 Coles RSPCA Approved Australian Chicken Breast Fillet
- 300g jar mild tomato salsa
- 4 cups (1L) chicken stock
- 1 corn cob, husk and silk removed
- 400g can black beans, rinsed, drained
Preheat oven to 200°C. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add taco seasoning and cook, stirring, for 1 min or until aromatic.
Add chicken, salsa and stock. Bring to a simmer. Cook, partially covered, for 15 mins or until chicken is cooked through. Use a slotted spoon to transfer chicken to a heatproof bowl. Set aside for 5 mins to cool slightly.
Use a small serrated knife to cut down the side of the corn to remove the kernels. Use two forks to coarsely shred the chicken. Return the chicken to the soup with the corn kernels and beans. Cook for 5 mins or until heated through. Season.