Thursday, 6 February 2014

Recipe: Mexican Chicken Soup with Tortilla Chips

Here I am with my first ever recipe post. This soup is seriously easy to prepare, you just add all the ingredients to a slow cooker, cover and heat for 4 or 8 hours depending on when you want to eat. This is a great recipe to prepare in the morning and have it ready for dinner when you get home. To add a little something extra, I've topped it with some crispy tortilla chips, which are better for you as they are made with mountain bread. Top with whatever you have on hand (avocado would have been delicious here but I didn't have any when I made this unfortunately) and enjoy! 

Mexican Chicken Soup 

Serves 6

3 chicken breasts, skinless
1 onion, diced
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed (no added salt)
1 can diced tomatoes, (no added salt)
1 can corn, drained and rinsed (or 2 ears fresh corn)
1 capsicum, chopped
2 tbsp tomato paste
4 cups chicken stock, salt reduced
1 cup water
1 tsp chilli flakes
1 tsp ground cumin
1 tsp paprika
salt and pepper, to taste
optional toppings: fresh coriander or parsley, plain greek yoghurt/sour cream, avocado, cheese

1.     Sautee onion in a non-stick frying pan until soft
2.     Add cooked onion, beans, tomatoes, corn, capsicum, tomato paste, chicken stock, lime juice, and spices to slow cooker
3.     Lay the chicken breasts on top of the mixture, ensuring they are covered
4.     Set slow cooker to low heat, cover, and cook for 8 hours on low, or 4 hours on high
5.     Remove chicken breasts and shred with two forks. Season with salt and pepper. Return shredded chicken to slow cooker and stir gently
6.     Serve immediately or continue cooking on low until ready to serve
7.     Top with mountain bread tortilla chips, fresh coriander or parsley, plain greek yoghurt/sour cream, avocado, cheese, etc.

Mountain Bread Chips:
To make mountain bread tortilla chips, preheat oven to 180C. Cut mountain bread into triangles or strips. Spread them out on a baking tray and bake in oven for 5 minutes or until brown around edges and crispy. You can also sprinkle with paprika or chilli flakes before baking for extra flavour. 

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