Soups
Mexican chicken soup
Using whole coriander sprigs adds more flavour to the spice paste in step 1. If you prefer a less intense flavour, only use the leaves.
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Details
- Difficulty
- Easy
- Prep
- 25 min
- Active
- 25 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 6 portions
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- Category
- Soups
- Time
- 30–60 min
- Nutrition
- High fibre
- Difficulty
- Easy
- garlic
- 4 cloves
- fresh oregano
- 3 sprigs
- fresh coriander
- 4 sprigs
- long red chilli
- 1
- onions
- 150 g
- ground cumin
- 1 tsp
- olive oil
- 1 tbsp
- limes
- 2
- chicken meat, skinless and boneless
- 350 g
- water
- 750 g
- chicken stock paste, homemade
- 2 tbsp
- canned sweetcorn kernels
- 240 g
- canned kidney beans
- 240 g
- fresh tomatoes
- 190 g
- spring onions
- 2
- red pepper
- 140 g
- avocado
- 240 g
- cabbage
- 180 g
- tortilla chips
- tortilla chips
- sour cream
- sour cream
- canned jalapeño chillies
- canned jalapeño chillies
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 22 g
- Energy
- 2,807.5 kJ
- Calories
- 671 kcal
- Fat
- 43 g
- Fibre
- 13 g
- Carbohydrates
- 43 g
Cooking instructions are available on the original Cookidoo® page.
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