Mexican chicken soup

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

Recipe «Mexican chicken soup» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.