Mexican-style chicken soup
Serves: 4
Time to make: 20 mins
Total cost: $11.24 / $2.81 per serve
(at time of publication)
Ingredients
- 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 kernels
- ½ avocado, diced
Instructions
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 415cal
-
Kilojoules 1735kJ
-
Protein 28g
-
Total fat 18g
-
–Saturated fat 4g
-
Carbohydrates 35g
-
–Sugars 14g
-
Dietary fibre 10g
-
Sodium 520mg
-
Calcium 90mg
-
Iron 4.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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