Wednesday, July 25, 2012

Mexican chicken soup with avocado salsa recipe

Photo: Mexican chicken soup with avocado salsa recipe

The home of tasty food recipes invites you to try Mexican chicken soup with avocado salsa recipe. Enjoy my collection of delicious food recipes and learn how to make Mexican chicken soup with avocado salsa.

Create a fiesta in your mouth with this Mexican inspired chicken soup.

Preparation Time
15 minutes

Cooking Time
25 minutes

Ingredients (serves 4)

2 small chicken breast fillets
1 chicken stock cube
1 litre water
1 tbsp olive oil
1 red onion, finely chopped
1 tbsp ground cumin
1 tsp chilli powder
400g can diced tomatoes
400g can red kidney beans, rinsed, drained
1 large avocado, halved, peeled, coarsely chopped
420g can corn kernels, drained
1/2 cup fresh coriander leaves, coarsely chopped
1 tbsp fresh lime juice
Corn chips, to serve


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

Heat the oil in a large saucepan over high heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the cumin and chilli, and cook, stirring, for 30 seconds or until aromatic. Add the reserved liquid and tomatoes to the pan and bring to the boil.

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

Meanwhile, combine the avocado, corn, coriander and lime juice in a small bowl. Ladle soup into serving bowls. Top with avocado salsa and serve with corn chips.

Source - May 18, 2010, Page 7
Recipe by Michelle Southan, Food editor - Australian Good Taste

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