Hello to soup weather! It is very much like jumper-weather and blanket-weather and it requires us to whip up an array of tasty soup to warm the cockles. I am very much a fan of making up large batches of soup to freeze down for rainy days or lunches at the office. And my new favourite homemade soup is Mexican Chicken Soup. It essentially takes the cornerstone flavours of Mexican food and makes is souper (what? every soup article needs that pun, right?).
The other fantastic thing to note about this Mexican Chicken Soup is that it is rather low in fat and definitely sits in the healthy camp. I was banned from adding avocado to our batch this time because we are trying to reduce our fat intake. (*grumble grumble*) but it still tasted delicious and the chilli flakes add the perfect warmth required in soup-jumper-blanket-weather.
Mexican Chicken Soup
1-2 tbsp oil
1 onion, finely sliced
5 garlic gloves, crushed
1 tsp dried chilli flakes
1/2 tsp cumin
1 can chopped tomatoes
2.5 pints chicken stock
2 chicken breasts
2 limes, juice only
tortilla chips, cut into strips
fry up the chicken breast in a separate frying pan. you only need a minimal drizzle of oil. turn frequently until the outside is turning golden. set aside.
gently soften the onions with some oil in a large saucepan on a medium-low flame. add a good pinch of salt and stir regularly for 10 minutes.
add the garlic, chilli flakes and cumin. stir well for 2 minutes (be careful not to let the garlic burn.)
add the tomatoes and chicken stock and bring up to a boil. remove from the heat.
use a hand-blender to gently whizz up the soup until smooth. (take care, it’s hot!)
slice the chicken breast into long diagonal strips. (the inside of the breast should be a little raw still) pop the chicken into the soup and bring to a simmer for at least 10-15 minutes.
just before serving turn off the heat and add the lime juice and stir. season with salt and pepper.
ladle into warm bowls and serve with the toppings.