All Recipes

Mexican chicken soup

Prep

15-30 mins

Total

25 MIN

Servings

4 Servings

Our recipes are tested, photographed and created in the Fountain Kitchens by our Culinary team in Sydney

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

  1. 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.

  2. 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

  3. 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.

  4. 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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