Mexican chicken soup

Cooking Meat Mexican chicken soup

Tex Mex flavours and zingy sides liven up this spicy bowl of goodness.

Lables: Fish free Gluten free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large stockpot over medium-heat heat. Add capsicum and onion. Stir for 5 minutes or until soft. Stir in garlic, paprika, cumin and chilli for 30 seconds or until aromatic.
  2. Increase heat to high. Add chicken broth and passata. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes. Add kidney beans and reserved chicken meat and cook for 5 minutes or until heated through.
  3. Combine avocado and lime juice in a bowl. Season. Serve soup with avocado mixture, sour cream and coriander.

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1 tbsp olive oil
1 red capsicum, finely chopped
1 red onion, finely chopped
1 garlic clove, crushed
1 tbsp sweet paprika
1 tbsp ground cumin
1/2 tsp chilli powder
2L chicken broth, chicken meat reserved
500ml passata
400g can red kidney beans, rinsed, drained
1 avocado, finely chopped
1 tbsp lime juice
Sour cream, to serve
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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