Mexican-style chicken soup
(at time of publication)
- 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
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)
Total fat 18g
–Saturated fat 4g
Dietary fibre 10g
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