Mexican Soup with Chicken

Try this Mexican Chicken Soup for a simple, but tasty midday or evening meal. 

Serves : 4   Prep : 10 mins    Cook : 15 mins

WHAT YOU NEED:

• 2 chicken breasts (around 300g)
• 2 tbsp. wheat flour
• 1 tsp. turmeric
• 1/2 tsp. chilli powder
• 5 1/4 coup (1.25l) chicken stock
• 1 tbsp. olive oil
• 1 onion, chopped
• 1/2 chilli pepper, chopped
• 2 garlic cloves, chopped
• 2/3 cup (165g) tinned sweetcorn, drained
• 1 tomato, chopped
• 1/2 cup (120ml) tomato passata
• Coriander, to serve

*This receipe requires a hand blender/blender*

WHAT YOU NEED TO DO:

1. Cut the chicken breast into small pieces. Season with salt and coat in a mixture of flour, turmeric and chilli powder. Set aside.

2. Bring the chicken stock to the boil and then leave to simmer, covered, on the lowest heat. 

3. Heat the oil in a large pan, add the chopped onion, chilli pepper and garlic. Fry on medium heat for about 4 minutes until soft. 

4. Next, increase the heat, add chicken and fry for about 1-2 minutes. Add the sweetcorn, chopped tomato and passata, cook together for another minute. 

5. Transfer the contents of the pain to the hot stock and bring everything to a boil over high heat. Simmer for another 2 minutes. 

6. Using a hand blender blitz the soup a few times, but not too much so that the soup still has a chunky texture. 

7. Serve with chopped coriander and freshly ground black pepper. 

Nutrition per serving : Kcal: 181   Fats: 5g  Carbs: 13g   Protein: 21g