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Tex-Mex Chicken Soup

  • 10 min
  • 15 min
  • 4
  • Easy
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Recipe Ingredients

See below.

Recipe Directions

In a 5ℓ pot, cook 1 large onion, finely chopped, and 1½ tsp chilli powder in 2 tbsp oil on medium-high for 5 minutes or until onion starts to brown. Add 1ℓ lower-sodium chicken stock. Heat to simmering; stir in 340g shredded rotisserie chicken-breast meat, 2 cups frozen (thawed) corn, 2 tbsp lime juice and 2 tbsp finely chopped fresh coriander. Simmer for 5 minutes. Garnish with 1 ripe avocado, chopped. serves 4.

EACH SERVING About 1 610kJ, 33g protein, 25g carbohydrate, 20g fat (3g saturated), 6g fibre, 410mg sodium.


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