This simple Mexican-style soup is fresh and full of goodness and flavour. 

Serves
4

Preparation

5min

Cooking

20min

Skill level

Easy
By
No votes yet
Yum

If you don’t make your own chicken stock for this recipe be sure to seek the very best quality chicken stock you can lay your hands on, it’s the body of this soup and an important aspect of the recipe. The salsa is also wonderful with grilled meats if you end up with some leftover.

Ingredients

  • 4 chicken breasts
  • 2.5 L best-quality chicken stock
  • 1 red onion, thinly sliced
  • 500 g frozen sweetcorn
  • A good handful of coriander leaves, roughly chopped
  • Tortilla chips, avocado slices and lime wedges, to serve

Chilli and coriander salsa

  • 3 green chillies, finely chopped
  • 1 garlic clove, finely grated
  • Juice of ½ a lime
  • A small handful coriander leaves and stalks, finely chopped
  • 1½-2 tbsp (30-40 ml) olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Place the chicken breasts and chicken stock in a medium sized pot. Place over a high heat and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes or until the chicken is cooked all the way through. Skim away any scum that may form on the surface.
  2. Remove the chicken from the liquid using a slotted spoon and allow to cool slightly before roughly shredding into pieces.
  3. Keep the chicken stock at a steady simmer and add in the red onion and sweet corn.  Continue to simmer for 5 minutes. Check for seasoning and then remove from the heat and stir through the shredded chicken.
  4. Meanwhile, mix together all ingredients for the salsa and season to taste with salt.
  5. To assemble, pour the stew into deep bowls and top with coriander, tortilla chips and avocado slices. Drizzle the chilli salsa over the top and dig in!