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Mexican Chicken Soup

  • 8servings
  • 100minutes
  • 304calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (1 1/35kg) whole chicken, cut into pieces

  2. 4 litres water

  3. 3 sticks celery, chopped

  4. 2 cloves garlic

  5. 1 onion, finely diced

  6. 2 (400g) tins chopped tomatoes with juice

  7. 2 cubes chicken stock

  8. 1 red pepper, chopped

  9. 1/2 teaspoon ground cumin

  10. 1/4 teaspoon ground cayenne pepper

  11. 1/4 teaspoon ground white pepper

  12. 285g frozen sweetcorn kernels

  13. 1 bunch spring onions, thinly sliced

  14. 2 bunches chopped fresh coriander

  15. 315g cooked white rice

  16. salt to taste

Instructions Jump to Ingredients ↑

  1. Place chicken and water in a stock pot and add onion, celery and garlic. Cover and bring to the boil. Reduce heat and simmer until chicken is tender, about 45 minutes.

  2. Remove chicken from stock and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, carrots, cumin, cayenne pepper, white pepper and stock cube to the stock. Cover and simmer 30 minutes.

  3. Add sweetcorn, spring onions and coriander. Simmer 10 minutes longer.

  4. Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls and garnish with cheese and tortilla chips.

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