Mexican chicken soup recipe

20 mins to prepare and 35 mins to cook


  • 30ml olive oil

  • 1 large onion, finely diced

  • 2 large skinless chicken breasts, cut into strips

  • 400g canned chopped tomatoes

  • 200g canned sweetcorn, drained

  • 1l chicken stock

  • 1 red pimento pepper, sliced

  • 1tsp chilli powder

  • 2tsp smoked paprika

  • salt

  • pepper

  • a couple of red pimento peppers, to garnish

  • a few corn tortilla chips, to garnish

  • Heat the olive oil in a large, heavy-based saucepan set over a moderate heat.

    Saute the onion for 5-6 minutes, stirring occasionally, until it starts to soften. Add the chopped tomatoes, paprika, chilli powder and stock, bringing the mixture to the boil, then reducing to a simmer.

    Simmer for 10-15 minutes, then add the chicken to the saucepan and simmer for a further 8-10 minutes. Stir in the sweetcorn once the chicken is cooked through, with no pink showing.

    Adjust the seasoning if necessary then ladle into small soup bowls. Garnish with a slice of pimento pepper, a corn tortilla chip and parsley leaves. Arrange the soup on a serving tray and garnish with the whole pimento peppers. Serve immediately.

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.


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