Tangy, spicy, smoky… the Mexican Chicken Soup is everything Mexican cooking should be and more!
Mexican Chicken Soup with Chipotle and Lime
Tangy, spicy, and smoky, this Mexican Chicken Soup embodies the vibrant flavours of Mexican cuisine. Easy to prepare and perfect for lunch, this soup is a hearty and satisfying dish.
Servings: 4 Serves
Calories: 350kcal
Cost: $25
Equipment
- Large saucepan
- Hand blender
Ingredients
- 1 red onion finely chopped
- 4 cloves garlic crushed
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 2 medium dried chipotle chillies
- 2 x 400g cans chopped tomatoes
- 200 g roast chicken shredded
- Juice of 2 limes
- Large handful fresh coriander to serve
- Sea salt and black pepper
- Oil coconut or preferred fat
Instructions
- Prepare the Chillies: Slice the chipotle chillies in half, removing the seeds if you want the soup a little less spicy. Chop into pieces roughly the size of your thumb nail, then soak in cold water for 5 minutes.
- Soften the Onion: Heat a little oil or fat in a large saucepan. Soften the onion for 3 – 4 minutes, then add the crushed garlic, cumin, and coriander. Simmer gently for another 2 minutes.
- Add Tomatoes and Chillies: Pour in the chopped tomatoes. Add the chillies, along with the water they were soaked in, to the saucepan. With a hand blender, blitz the soup until smooth.
- Add Chicken and Simmer: Add the shredded roast chicken to the saucepan. Stir well, and simmer for 10 minutes to heat through.
- Finish and Serve: Squeeze in the lime juice, and season to taste with salt and pepper. Ladle into soup bowls, and finish with a generous helping of chopped coriander.
Notes
- Adjust the number of chipotle chillies to your preferred spice level.
- For a vegetarian version, substitute chicken with additional vegetables or tofu.
- This soup can be made in advance and reheated for a quick and easy meal.
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Oooh I'll have to try this, I had (paleo) taco soup for dinner tonight, but this looks like a good alternative to that.