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