Mexican Chicken Soup

Preparation time

5 Minutes

Cooking time

10 Minutes

Serves

4

The classic chicken soup is given a Mexican inspired makeover. This recipe may be full of flavour but rest assured it is a meal filled with nutritious and healthy vegetable too!

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Ingredients

300
grams
Chicken Thigh
, sliced
2
teaspoons
Sunflower Oil
1
Onion
, finely chopped
1/2
teaspoon
Cumin Seeds
1/2
teaspoon
Ground Coriander
1
stalk
Celery
, sliced
1
Carrot
, diced
2
cloves
Garlic
, finely chopped
1
can
Diced Tomatoes
3
cups
Hot Water
1
cube
Chicken Stock
1-2
Jalapeno Pepper
, sliced
1
bunch
Coriander
, chopped

Directions

Heat oil in a saucepan, When hot, add chicken, cumin seed and ground coriander. Stir until chicken is brown.
Add onions, stir for 1 minute then add celery and carrots and stir.
Add in the garlic, tomatoes, water, chicken stock cube and jalapeno peppers. Simmer for 5 minutes.
Taste carrots to see if it is softened. Carrots usually take the longest to cook.
Garnish with coriander and serve.

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