All Recipes

Mexican chicken soup

Prep

15-30 mins

Total

25 MIN

Servings

4 Servings

Ingredients

2 tsp

Vegetable oil

1 

Red onion, finely chopped

1 

Red capsicum, finely chopped

3 

Garlic cloves, crushed

1 tbsp

Finely chopped jalapeno peppers

1 tsp

Ground cumin

1/4 tsp

Mexican chilli powder

1 litre

Chicken stock

1 tbsp

Fountain tomato paste

2 tbsp

Fountain mild Mexican sauce

500 g

Chicken breast fillets, trimmed

1 

(420g) can corn kernels, drained and rinsed

1 

Lime, juiced

1 

Avocado, peeled, diced

1/3 cup

Coriander leaves and lime wedges to serve

Instructions

Step 1

Heat oil in a large stock pot or saucepan over medium-low heat. Add onion and capsicum. Cook for 3 minutes or until onion softens. Add garlic, peppers, cumin and Mexican chilli powder. Cook for 2 minutes or until aromatic.

Step 2

Add stock, Fountain Tomato Paste and Fountain Mild Mexican Sauce. Stir to combine. Bring to the boil. Add chicken breasts. Reduce heat to low, cover and simmer for 10-12 minutes or until chicken is cooked through. Transfer chicken to a plate and shred with a fork

Step 3

Return chicken to the soup with the corn kernels. Cook for a further 3-5 minutes or until heated through. Stir in lime juice.

Step 4

Ladle soup into bowls, top with, avocado and coriander leaves. Serve sour cream and extra Fountain Mild Mexican Sauce.

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