Recipe for Mexican Chicken Soup
Number of servings - 4
Water - 5 cups
Chicken fillet - 2 pcs.
Chicken broth cube - 1 pc.
Canned tomatoes - 14 oz (diced)
Canned red beans - 14 oz (drained)
Canned corn - 14 oz (drained)
Red onion - 1 pc. (peeled and finely chopped)
Avocado - 1 pc. (halved, peeled, coarsely diced)
Fresh cilantro - 1/2 cup (chopped)
Lime juice - 1 tbsp
Ground cumin - 1 tbsp
Chilli powder - 1/2 tsp
Olive oil - 1 tbsp
Salt and ground black pepper to taste
Place the chicken fillets and broth cube in a saucepan and cover with the water. Bring to a gentle simmer over low heat. Cook for 5 minutes. Take out chicken meat and shred. Reserve the liquid.
Heat olive oil in a large saucepan. Add the onion and cook, stirring, for 5 minutes. Add ground cumin and chilli powder. Cook, stirring, for 30 seconds.
Pour the reserved liquid and add tomatoes to the saucepan and bring to the boil.
Add the chicken and red beans. Bring to boil, reduce the heat to medium and simmer, stirring occasionally, for 10-15 minutes. Salt and pepper to taste.
Combine avocado, corn, coriander and lime juice in a bowl.
Pour cooked soup in bowls and garnish with avocado salsa.
Ready in: 40 minutes.