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Mexican Chicken Soup

Courses ,
Servings 4
  • 400 grams cooked chicken breast
  • 2 onions (diced)
  • 5 cloves garlic
  • 1 tablespoon cumin seeds
  • 10 slices of jalapeno peppers (From jar of pickled jalapeno peppers)
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1.25 liters chicken stock
  • 1 can chopped tomatoes
  • 3 tablespoons lime juice
  • 2 tablespoons cilantro
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 avocado
  1. Shred your leftover chicken. Or bake, grill, cook, roast, whatever your chicken breasts and then shred them.

  2. Melt butter and olive oil together in large pan. And cook your onions until translucent.

  3. Add cumin seeds and cook for about a minutes then throw in the garlic, chopped peppers and sliced (jar'd) jalapeños. Cook this all about for about 5 minutes.

  4. Add your chicken stock and chopped tomatoes and bring to a boil.

  5. Take out about half of the veg (and some of the liquid) and liquidize it in a blender or using a hand blender.

  6. Pour it back in and add your chicken, cilantro and lime juice and continue to cook for a bit.

  7. Chop up the avocado for a garnish. Yum!

    Just like croutons - but green. And soft. And.. all right. Nothing like croutons whatsoever.