Spicy Mexican chicken soup
Prep 10 min
Total 25 min
Makes 4 Servings
Updated Oct 31, 2016
Chatelaine
Ingredients
1 tsp
1
2
garlic cloves, minced
2 tsp
1 tsp
900-mL carton
no-salt chicken broth
1/4 tsp
2
skinless, boneless chicken breasts
2 cups
2 cups
frozen corn kernels
2 to 3 tbsp
1
avocado, chopped
1/2 cup
chopped cilantro
Instructions
- HEAT olive oil in a pot over medium-high. Add onion and garlic cloves. Cook until onion softens, 2 to 3 min. Stir in tomato paste and chili powder. Cook 1 min. Pour in no-salt chicken broth and salt. Add chicken breasts. Boil, covered, until chicken is cooked through, 6 to 8 min. Transfer chicken to a cutting board to cool slightly.
- ADD canned tomatoes, frozen corn and jalapenos to soup. Reduce heat to medium. Gently boil 5 min. Using 2 forks, shred chicken, then stir into soup. Ladle into 4 bowls and top with avocado and cilantro.
Nutrition
Calories 308, Protein 26 g, Carbohydrates 29 g, Fat 11 g, Fibre 7 g, Sodium 1222 mg. Excellent source of Vitamin B6How to pit an avocado
Wine Pairings
Spicy chicken soup
Pair it with: Though it hails from the cool-climate Casablanca Valley, this pinot exhibits intense black cherry and cassis notes that one would usually find in wines from warmer regions. Subtle floral spice nuances lift this dish, completing the picture.
Our pick: Quintay Pinot Noir Grand Reserve, Chile, $17.
Recipe Collections
