Mexican Style Chicken Soup
 
Prep time
Cook time
Total time
 
Adapted from Cooking Classy's Chicken Avocado and Lime Soup, this makes a very delicious lunch filled with fresh, fun mexican flavour. I've taken out the chilli and salt for my little family. I figure you can always add that back in later.
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 4 bowls
Ingredients
  • 2 boneless skinless chicken breasts or 4 small thigh fillets
  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 2 cloves garlic, crushed
  • 750ml low sodium chicken stock
  • 2 fresh tomatoes, diced
  • ½ tsp ground cumin
  • ⅓ cup fresh coriander, chopped
  • 3 tbsp fresh lime juice
  • 1 medium avocado, chopped
  • Serving suggestion: tortilla wraps topped with some grilled cheese and fresh coriander
Instructions
  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add shallots and saute until tender.
  3. Add garlic and stir for 20 seconds before adding the stock, tomatoes, chicken and cumin.
  4. Bring to the boil and then reduce heat, cover with lid and simmer. Stir the soup occasionally, until chicken has cooked through. It takes 10 - 15 minutes depending on thickness of the chicken.
  5. Remove the cooked chicken from the saucepan and let rest on a cutting board for 5 minutes. Shred the chicken using two forks and return it to the soup.
  6. Stir in most of the fresh coriander and lime juice.
  7. Add the cubes of avocado just before serving and sprinkle on the reserved coriander as a garnish.
Recipe by Play with Food at https://www.playwithfood.com.au/march-soup-round-up/