Mexican chicken soup with avocado salsa

Posted by adm On November - 5 - 2011

How to cook Mexican chicken soup with avocado salsa


  • 2 small chicken breast fillets
  • 1 chicken stock block
  • 1 litre h2o
  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 tbsp ground cumin
  • 1 tsp chilli pulverisation
  • 400g can diced tomatoes
  • 400g can red kidney beans, rinsed, knackered
  • 1 large avo, halved, raw, coarsely shredded
  • 420g can corn kernels, knackered
  • 1/2 cup fresh coriander leaves, coarsely sliced
  • 1 tbsp fresh lime succus
  • Corn fries, to dish

How to:

  • Place the chicken and stock cube in a small frypan and cover with the h2o. Bring to a gentle simmer over low oestrus. Cook for 5 minutes each side or until cooked through. Use tongs to transfer the chicken to a plate and reserve the liquidness. Allow chicken to cool slightly and then shred the figure.

  • Heat the oil in a large saucepan over high heating. Add the onion and falsify, stirring, for 5 minutes or until subdued. Add the cumin and chilly, and fudge, stirring, for 30 seconds or until redolent. Add the reserved liquid and tomatoes to the pan and bring to the churn.

  • Add the shredded chicken and kidney beans and bring to the furuncle. Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes or until soup thickens. Taste and season with salt and peppercorn.

  • Lag, combine the avo, maize, coriander and lime juice in a small roll. Ladle soup into serving bowls. Top with avocado salsa and serve with corn chips.

  • Prepare time:15 min.

    Cooking time:25 min.

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