Mexican chicken soup

Name: Mexican chicken soup
Prep time: 25 min
Cook time: 40 min
Total time: 40 min
Yield: 6 portions
Ingredients: 4 garlic cloves; 3 sprigs fresh oregano; 4 sprigs fresh coriander; 1 long red chilli; 150 g onions; 1 tsp ground cumin; 1 tbsp olive oil; 2 limes; 350 g chicken meat, skinless and boneless; 750 g water; 2 tbsp chicken stock paste, homemade; 240 g canned sweetcorn kernels; 240 g canned kidney beans; 190 g fresh tomatoes; 2 spring onions; 140 g red pepper; 240 g avocado; 180 g cabbage; tortilla chips; sour cream; canned jalapeño chillies

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Schwierigkeitsgrad einfach

Arbeitszeit 25 Min

Gesamtzeit 40 Min

Portionen 6 portions

Zutaten

4 garlic cloves
3 sprigs fresh oregano leaves only
4 sprigs fresh coriander plus extra leaves for garnishing (see tip)
1 long red chilli deseeded if preferred
150 g onions (approx. 1 onion), cut into halves
1 tsp ground cumin
1 tbsp olive oil
2 limes cut into halves
350 g chicken meat, skinless and boneless cut into cubes (2 cm) (see tip)
750 g water
2 tbsp chicken stock paste, homemade
oder 1 chicken stock cube (for 0.5 l)
240 g canned sweetcorn kernels rinsed and drained (weight after draining)
oder 240 g fresh sweetcorn kernels
240 g canned kidney beans rinsed and drained (weight after draining)
190 g fresh tomatoes finely diced
2 spring onions trimmed and sliced
140 g red pepper deseeded and diced
240 g avocado flesh only, sliced
180 g cabbage shredded
tortilla chips to serve
sour cream to serve
canned jalapeño chillies drained, to serve

Nährwerte: pro 1 portion
Brennwert: 671 kcal / 2818 kJ
Eiweiß: 22 g
Fett: 43 g
Kohlenhydrate: 43 g
Ballaststoffe: 13 g