Mexican Chicken Soup

We all know there's no better feeling than enjoying a hot bowl of soup on a cold winters day.

 Ingredients:

• El Cielo White Corn Totopos
• 2 whole chicken breasts – with bones
• Olive Oil
• Salt and Pepper
• 2 chopped onions
• 1 chopped celery
• 2 chopped carrots
• 4 large garlic cloves
• 2 litres of chicken stock
• 1 can of crushed tomatoes
• 1 teaspoon of cumin
• 2 to 4 El Mexicano Sliced Jalapeños, seeded and minced
• 1 avocado
• Shredded cheese

Method:

1. Preheat oven to 180 degrees Celsius
2. Place chicken breast onto a pan lined with baking paper
3. Sprinkle with salt and pepper and roast for 35-40 minutes
4. When the chicken is cool enough, discard the bones and shred the meat. Cover and set aside
5. Heat 3 tablespoons of olive oil in a large pot
6. Add onions, celery, carrots and cook over a medium-low heat for 10 minutes
7. Add the garlic and cook for 30 seconds
8. Add the chicken stock, tomatoes, jalapeños, cumin, 1 tablespoon of salt and 1 teaspoon of pepper
9. Bring the soup to a boil then lower the heat and simmer for 25 minutes
10. Add the shredded chicken and season to taste
11. Serve the soup topped with El Cielo White Corn Totopos, shredded cheese and avocado

TIP: If you’re running short on time, buy a ready-cooked chicken, shred into smaller pieces and add to your soup.

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