Tuesday Test Kitchen // Mexican Chicken Soup

Posted by David Bowley on

Soup from scratch isn't just for the kitchen committed. 
With this recipe & 10 spare minutes you can create show stopping soup that puts the can stuff to Spicy Mexican shame. 

Here's what you need [serves 4].
approx 700g thigh chicken. bone in.
4 cups chicken stock.
3 cloves garlic. Crushed.
3 carrots. sliced.
1 onion. thick diced.
3 sticks celery. sliced.
2 tsp ground chipotle
2 tsp Spice mix [Cumin // Paprika // Coriander // Cinnamon // Pepper // Mint // Rosemary // Chilli]
1 lemon. sliced. 
2 limes. 
1 bunch coriander.

[added in the last 1/2 hour of cooking]
1 cup corn kernels 
1 zucchini sliced. 

Once prepped, place all your ingredients into a slow cooker or large crock pot & cook on low for 6 hours. 

Then remove chicken [gently], shred meat & remove bones.
Add corn & zucchini and allow to cook for a further 30 minutes.
Garnish generously with fresh coriander & a squeeze of lime juice. 

← Older Post Newer Post →