Mexican-style chicken soup – 2 point

Total Time

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40 min

Prep

10 min

Cook

30 min

Serves

4

Difficulty

Easy

Ingredients:

• Olive Oil

• 2 teaspoons

• Chicken breast, skinless, raw

• 500 g

• Onion(s)

• 1 large

• Green Pepper(s)

• 1 medium

• Chilli, green or red

• 1 individual, jalapeno

• Garlic

• 2 clove(s)

• Chilli Powder

• 1 tablespoons, level

• Ground Cumin

• 2 teaspoons, level

• Chicken stock cube(s)

• 1 cube(s), 800ml

• Tinned Tomatoes

• 1 can(s), large

• Sweetcorn, canned, drained

• 1 can(s), large

• Lime Juice, Fresh

• 1 tablespoon(s)

• Avocado

• 80 g

• Black pepper

• ¼ pinchCoriander, fresh

• 1 tablespoons

Instructions:

1. Heat half the oil in a large nonstick pan and brown the chicken over a medium-high heat for 5 minutes, stirring often. Season, then transfer to a plate.

2. Heat the remaining oil in the pan and fry the onion, pepper and chilli for 5 minutes until softened. Add the garlic, chilli powder and cumin and cook, stirring constantly, for 1 minute. Pour in the stock, then add the tomatoes and sweetcorn. Cover and bring to the boil.

3. Reduce the heat to low and simmer, covered, for 10 minutes until the vegetables are tender. Return the chicken to the pan and simmer for 5 minutes, until cooked through. Remove from the heat and stir in the lime juice.

4. Ladle the soup into bowls, top with the avocado and coriander and serve with the lime wedges on the side.