Spicy Mexican chicken soupBy Chatelaine
Perfect for the early days of spring, this zesty soup has a little kick of spice to help you warm up on cool evenings.
- 1 tsp olive oil
- 1 small onion , diced
- 2 garlic cloves , minced
- 2 tsp tomato paste
- 1 tsp chili powder
- 900-mL carton no-salt chicken broth
- 1/4 tsp salt
- 2 skinless, boneless chicken breasts
- 2 cups canned tomatillos , chopped
- 2 cups frozen corn kernels
- 2 to 3 tbsp pickled jalapenos , finely diced
- 1 avocado , chopped
- 1/2 cup chopped cilantro
- 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.
How to pit an avocado
Nutrition (per serving)
- 26 g,
- 29 g,
- 11 g,
- 7 g,
- 1222 mg.
- Excellent source of
- Vitamin B6
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.