Tangy, spicy, smoky… the Mexican Chicken Soup is everything Mexican cooking should be and more!
Mexican Chicken Soup 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
- 200g roast chicken, shredded
- Juice 2 limes
- Large handful fresh coriander, to serve
- Sea Salt and Black Pepper
- Oil (coconut or preferred fat)
Mexican Chicken Soup How To:
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.
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, then 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 the shredded roast chicken to the saucepan. Stir well, and simmer for 10 minutes to heat through.
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