Mexican Chicken Soup  Soups and Stews  95 reads

Mexican Chicken Soup

Olive oil 30 ml
Onion, diced 1 large
Canned chopped tomatoes 400 g / 2 cups
Smoked paprika 2 tsp
Chili powder 1 tsp
Chicken stock 1 liter
Chicken breasts, cut into strips 2 large
Canned sweetcorn 200 g / 1 cup
Scotch bonnet chili, sliced 1
Corn tortillas, for garnish
Parsley, for garnish

Heat the olive oil in a large, heavy-based saucepan set over a moderate heat. Saute the onion for 5-6 minutes, stirring occasionally, until it starts to soften.

Add the chopped tomatoes, paprika, chili powder and stock, bringing the mixture to the boil, then reducing to a simmer.

Simmer for 10-15 minutes, then add the chicken to the saucepan and simmer for a further 8-10 minutes. Stir in the sweetcorn once the chicken is cooked.

Adjust the seasoning if necessary then ladle into small soup bowls. Garnish with a slice of chili, a corn tortilla chip and parsley leaves.

serves 4

Rating 2.64/5
Rating: 2.6/5 (11 votes)
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