Mexican Chicken Soup




387 per portion


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.


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