Tex-Mex Chicken Soup

 

 

A very easy yet flavorful and spicy soup recipe - you will surely love this!

Ingredients and Method:

2 garlic cloves, finely chopped
2 green chillies, finely chopped (optional)
1 medium red onion, finely chopped
1.5 tbsp tomato paste
1/2 can black beans, rinsed and drained
1 cup frozen corn, precooked in microwave with water
2 cups of chicken broth
1 cup pulled cooked chicken*
1/2 avocado, chopped for garnish
Few jalapenos
1/8 tsp cumin powder, oregano, onion powder,
Salt and black pepper to taste
Garnish: Lime juice, cilantro
Tortilla chips

1. Heat oil in a stockpot.  Add garlic and sautee. Add the green chillies and jalapenos. Add the onions and sautee till translucent.
2. Add the tomato paste and mix well. Sautee for 5 minutes until a smooth paste is formed
3. Add cumin powder, oregano, garlic powder, onion powder, salt and black pepper.
4. Add the black beans and corn along with the water from the corn.
5. Add 2 cups of chicken broth.
6. Bring to a rolling boil.  Add pulled cooked chicken. Then simmer and cook till the soup condenses.
7. Add cilantro, jalapeno, avocado, and lime juice. Garnish with crushed tortilla chips.


For chicken: Boil water in a separate saucepan. Add salt and stir.  Add 1/2 chicken breast and cook for a 5 minutes. Remove and let cool.  Pull the chicken apart and add to the stock pot.

Note: SKip the chicken and chicken broth for a veg option. Use veg stock or just water. Make your soup as watery or as thick as you wish.

Note: For kids, skip the green chillies.