Soups

Mexican-style chicken soup

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Serves: 4

Time to make: 20 mins

Ingredients

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2 tortillas
olive spray oil
4 skinless chicken thigh fillets (350g total), cut in 2cm cubes
1 red onion, halved, thinly sliced
½ teaspoon Mexican chilli powder (optional)
2 x 400g cans chopped tomatoes
4 cups water
390g can red kidney beans
1 cup corn sweetcornXkernels
½ avocado, diced

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Instructions

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1 Preheat oven to 180°C. Line a baking tray with baking paper. Cut each tortilla in 16 wedges and place on tray. Spray lightly with oil. Bake for 8-10 minutes, or until light golden and crisp.

2 Meanwhile, spray a large saucepan with oil. Place over a medium heat. Add chicken, onion and chilli powder (if using). Cook, stirring, for 5-7 minutes, or until onion is golden.

3 Add tomatoes and water. Stir to combine. Bring to the boil. Add beans and corn. Cook for 2 minutes, or until heated through. Serve in bowls. Top with tortilla crisps and avocado.

Nutrition Info (per serve)

Calories 415 cal

Kilojoules 1735 kJ

Protein 28 g

Total fat 18 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 14 g

Dietary fibre 10 g

Sodium 520 mg

Calcium 90 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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