Hearty Mexican Chicken and Vegetable Soup
A comforting and nutritious soup packed with tender chicken, seasonal vegetables like courgettes and peppers, and seasoned with classic Mexican spices.
Ingredients
- Chicken Breast150 g
- Chicken Broth400 ml
- Onion50 g
- Bell Pepper50 g
- Garlic10 g
- Tomatoes200 g
- Olive Oil10 ml
- Bell Pepper50 g
- Salt2 g
- Black Pepper1 g
- Cumin2 g
- Chili Powder2 g
- Courgette100 g
- Corn50 g
- Cilantro5 g
Instructions
- 1Step 1
Heat 10 ml of olive oil in a medium pot or Dutch oven over medium heat.
- 2Step 2
Add 50 g of chopped onion and 50 g of chopped bell pepper (use a seasonal colour like green or yellow) and sauté for 5-7 minutes until softened.
- 3Step 3
Stir in 10 g of minced garlic, 2 g of cumin, and 2 g of chili powder and cook for 1 minute until fragrant.
- 4Step 4
Add 150 g of diced chicken breast and cook, stirring occasionally, for 5-7 minutes until browned on all sides.
- 5Step 5
Pour in 400 ml of chicken broth and 200 g of crushed tomatoes. Bring to a simmer.
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