Mexican Chicken Soup
Serves
3
Calories
387 per portion
Ingredients
1 tbsp avocado oil or ghee
160g brown onion, chopped
120g red bell-pepper, chopped
4 garlic cloves, peeled and pressed
25g taco seasoning
1 tsp ground cumin
1 tsp dried oregano
1 litre chicken stock (made with one organic stock cube)
200g spicy or mild salsa
250g tinned sweetcorn, drained
250g tinned black beans, drained
30g jalapeño slices in brine, drained
300g chicken breast, sliced
to serve:
40g avocado, chopped
1 tsp fresh coriander, chopped
3 lime wedges
How To
Heat the oil/ghee in a large saucepan over a medium flame. Add the onion and fry for 5 minutes, stirring frequently.
Add the bell-pepper and fry for 3-4 minutes, stirring frequently.
Add the garlic and seasonings and stir well. Cook for 30 seconds.
Add the remaining ingredients. Stir well and simmer for 20 minutes, or until the chicken is cooked through.
Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.