Serves
4
Prep
15
mins
Cooking
115
hrsmins
Mexican Chicken Soup
- Nutritional Fact- People have been enjoying legumes since 6750 BC in parts of the present day Middle East.
Directions
Step 1
Prepare and cook chickpeas according to on-pack directions. Set aside.
Step 2
Heat oil in a large saucepan. Add onion and garlic, cooking over a low heat for 4-5 minutes. Stir in seasoning and cook a further minute. Add stock, tomatoes, water, prepared chickpeas, capsicum and oregano. Bring to the boil, reduce heat and simmer for approx. 25 minutes until chickpeas are tender.
Step 3
Stir pre-bought cooked chicken and chopped coriander into soup and season to taste. Accompany with sour cream, diced avocado and additional coriander.
Ingredients
- 3/4 cup McKenzie's Australian Chick Peas
- 1 tbs olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 1.5 tbs Mexican spice mix (Taco seasoning)
- 4 cups chicken stock
- 400g can diced tomatoes
- 2 cups water
- 1/2 red capsicum, diced
- 2 sprigs oregano, leaves removed
- 1 cup shredded leftover or pre-bought chicken
- 1/4 cup coriander leaves, chopped
- for serving sour cream, avocado and coriander
