Warm up from the inside out with this flavoursome Mexican chicken soup served with crispy tortilla strips.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
2 tsp vegetable oil
1 red onion, finely chopped
1 red capsicum, finely chopped
2 garlic cloves, crushed
1 tbsp finely chopped jalapeno peppers
1 tsp ground cumin
2 Continental Chicken Stock Pots
2 tbsp tomato paste
500g Coles RSPCA Approved Chicken Breast Fillets, trimmed
2 corn cobs, husks removed, kernels removed
1 lime, juiced
4 corn tortillas
1 avocado, stone removed, peeled, diced
1/3 cup coriander leaves
Lime wedges, extra, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large stock pot or saucepan over medium-low heat. Add onion and capsicum. Cook for 3 mins or until onion softens. Add garlic, peppers and cumin. Cook for 2 mins or until aromatic.
Step 2
Add stock pots, tomato paste and 6 cups (1.5L) boiling water. Stir to combine. Bring to the boil. Add chicken breasts. Reduce heat to low, cover and simmer for 10-12 mins or until chicken is cooked through. Transfer chicken to a plate. Shred chicken with a fork.
Step 3
Return chicken to the soup with the corn kernels. Cook for a further 3-5 mins or until heated through and corn is cooked. Stir in lime juice.
Step 4
Meanwhile, spray a frying pan with cooking oil spray and heat over medium heat. Cook tortillas for 1-2 mins each side or until golden and crisp. Cut into strips.
Step 5
Ladle soup into bowls. Top with crispy tortilla strips, chopped avocado, and coriander leaves. Serve with lime wedges.
500g Coles RSPCA Approved Chicken Breast Fillets, trimmed
2 corn cobs, husks removed, kernels removed
1 lime, juiced
4 corn tortillas
1 avocado, stone removed, peeled, diced
1/3 cup coriander leaves
Lime wedges, extra, to serve
Description
Warm up from the inside out with this flavoursome Mexican chicken soup served with crispy tortilla strips.
Method
Step 1
Heat the oil in a large stock pot or saucepan over medium-low heat. Add onion and capsicum. Cook for 3 mins or until onion softens. Add garlic, peppers and cumin. Cook for 2 mins or until aromatic.
Step 2
Add stock pots, tomato paste and 6 cups (1.5L) boiling water. Stir to combine. Bring to the boil. Add chicken breasts. Reduce heat to low, cover and simmer for 10-12 mins or until chicken is cooked through. Transfer chicken to a plate. Shred chicken with a fork.
Step 3
Return chicken to the soup with the corn kernels. Cook for a further 3-5 mins or until heated through and corn is cooked. Stir in lime juice.
Step 4
Meanwhile, spray a frying pan with cooking oil spray and heat over medium heat. Cook tortillas for 1-2 mins each side or until golden and crisp. Cut into strips.
Step 5
Ladle soup into bowls. Top with crispy tortilla strips, chopped avocado, and coriander leaves. Serve with lime wedges.
