Mexican Chicken Soup

A community recipe by lilajessie

Not tested or verified by Nigella.com

Introduction

I don't really know why this recipe from 'The Healthy Kitchen' is called mexican, when it sits on Spanish rice, it must be the salsa topping. Put aside 2 unhurried hours to potter over putting this dish together and you will be in for a treat at the end. Rosie Daily notes the smell of this soup alone is soothing, and nurturing when your sick.

Ingredients

Serves: 6

For the Spanish Rice

1 tablespoon olive oil
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped carrots
1 cup diced tomatoes
⅛ teaspoon cayenne pepper
1 tablespoon paprika
10 ounces brown rice
3 cups chicken broth
½ teaspoon salt

For the Soup

1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
3 tablespoons olive oil
3½ pints chicken broth
1 cup cubed potatoes
¼ teaspoon dried thyme
bay leaves
1 tablespoon salt
2 cubed chicken breasts
3 sweetcorn (cut in half)

For the Salsa

1 bunch chopped cilantro
1 cup diced tomatoes
¼ cup diced red bell peppers
¼ cup diced red onions
1 green chile (seeded and chopped)
2 tablespoons lime juice
1 chopped avocado

Method

Mexican Chicken Soup is a community recipe submitted by lilajessie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Rice

heat olive oil and add onions, celery, carrots and tomatoes in a large saucepan and sautÃ© for 3 mins.

Add spices, rice, stock and salt, bring to the boil, then simmer for 45 mins.

Soup

put onions, carrots, celery and olive oil in a large saucepan and cool till onions are translucent.

Add stock, potatoes, thyme, bay leaf and salt and bring to the boil, simmer for 30mins.

Add chicken and cook for another 15 mins, add corn cobs and cook for another 5 mins.

Put 2 tbsp rice in each soup bowl, ladle soup in to the bowls and serve corn on the side or in the soup, garnish with 2tbsp of salsa and 1tbsp avocado.

486 Calories, 15.2g fat per serve.