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Mexican soup with chicken

Ingredients

  1. Step 1 2 tbsp olive oil
  2. Step 2 1 onion , chopped
  3. Step 3 4 garlic cloves , crushed
  4. Step 4 1 ancho or other large dried chilli , deseeded and softened in boiling water for about 10 mins
  5. Step 5 ½ tsp ground cumin
  6. Step 6 400g can plum tomato
  7. Step 7 1 ½l chicken stock
  8. Step 8 2 chicken breasts , sliced
  9. Step 9 juice 2 limes
  10. Step 10 tortilla chips or homemade tortilla strips (see below), chopped avocado, lime wedges, red onion and coriander, to serve
Mexican soup with chicken
Calories: 257 Carbohydrate: 10 g Protein: 34 g Fat: 10 g
Cook time: 30 minutes Prep time: 15 minutes Total time: 45 minutes Servings: 4

TAGS

Lunch Soup Mexican Cheap Chicken Breast Chicken Breast Chilli Chilly Easy Jennifer Joyce Lime Lime Mexican Mexico Quick Spicy mexican soup Tortilla chip Tortilla chip Tortillas in soup

Directions

  1. Step 1 Heat the oil in a large saucepan. Add the onion and garlic, soften for 5 mins, then stir in the dried chilli, cumin, tomatoes and chicken stock. Blitz in a food processor in batches, or use a hand blender to purée until smooth.
  2. Step 2 Return to the pan, then bring to the boil. Add the chicken, reduce the heat, then simmer for 10 mins until cooked through. Stir in the lime juice and some seasoning, then ladle into bowls. Put the toppings in the middle of the table for everyone to help themselves.