- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
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.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 4 cups (1L) reduced-salt chicken or vegetable stock
- 2 vine-ripened tomatoes, coarsely chopped
- 1/2 small white onion, coarsely chopped
- 2 garlic cloves
- 2 tbs olive oil
- 1 tbs Coles Mexican Seasoning Mix
- 85g angel hair pasta, broken into 2cm-long pieces
- 1 Coles RSPCA Approved Chicken Breast Fillet, sliced into 1cm strips
- 1 cup coriander leaves, divided
- 2 avocados, stoned, peeled, chopped
- 100g fetta, crumbled
- 1 small jalapeño chilli, thinly sliced (optional)
- 2 limes, cut into wedges
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a blender, combine the stock, tomatoes, onion and garlic and blend until smooth.
Step 2
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.
Step 3
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.
Step 4
Divide the soup among serving bowls. Top with the avocado, fetta, chilli, if using, and remaining coriander. Season and serve with lime wedges.
Recipe tip
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.
Curtis Stone’s Mexican-style chicken noodle soup with avocado
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 4 cups (1L) reduced-salt chicken or vegetable stock
- 2 vine-ripened tomatoes, coarsely chopped
- 1/2 small white onion, coarsely chopped
- 2 garlic cloves
- 2 tbs olive oil
- 1 tbs Coles Mexican Seasoning Mix
- 85g angel hair pasta, broken into 2cm-long pieces
- 1 Coles RSPCA Approved Chicken Breast Fillet, sliced into 1cm strips
- 1 cup coriander leaves, divided
- 2 avocados, stoned, peeled, chopped
- 100g fetta, crumbled
- 1 small jalapeño chilli, thinly sliced (optional)
- 2 limes, cut into wedges
Description
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.
Method
Step 1
In a blender, combine the stock, tomatoes, onion and garlic and blend until smooth.
Step 2
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.
Step 3
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.
Step 4
Divide the soup among serving bowls. Top with the avocado, fetta, chilli, if using, and remaining coriander. Season and serve with lime wedges.