Celebrity chef Curtis Stone’s Mexican-style chicken soup is full of flavour, and best of all: it’s on the table in 20 minutes.
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In a blender, combine the stock, tomatoes, onion and garlic and blend until smooth.
Heat the oil in a large heavy-based saucepan over medium heat. Add the Mexican seasoning and pasta and cook, stirring, for 2 mins or until aromatic and pasta is golden brown and toasted.
Strain the tomato mixture into the pasta mixture and bring to a simmer. Add the chicken. Cover and cook, stirring occasionally, for 5 mins or until the chicken is cooked through. Transfer chicken to a plate and use 2 forks to coarsely shred. Return chicken to the soup and stir in half the coriander.
Divide the soup among serving bowls. Top with the avocado, fetta, chilli, if using, and remaining coriander. Season and serve with lime wedges.
COOK. STORE. SAVE.
Use it up
Got leftover Mexican seasoning? Use it to make tacos, add it to a crumb mixture for schnitzel or fish, or stir it into sour cream to make a tasty dip.