Lunch and Dinner from the Very Hungry Greek: 100 Quick Healthy Recipes Under 500 Calories by Christina Kynigos
Author:Christina Kynigos [Kynigos, Christina]
Language: eng
Format: epub
ISBN: 9781399719292
Publisher: Hodder & Stoughton
Published: 2023-05-10T23:00:00+00:00
MEXICAN CHICKEN TORTILLA SOUP
SERVES: 4 | PREP: 5 MINS | COOK: 18â20 MINS | DF + NF
Do not be put off by the list of ingredients here â this is soup like youâve never had it before. Youâll probably have most of the ingredients to bring this Mexican soup to life at home already and the cherry on the cake is that itâs topped off with tortilla chips.
Low-calorie cooking spray
1 medium onion, finely diced
3 garlic cloves, minced
40g jalapeños, finely diced
1 tsp paprika
1 tsp ground cumin
2 tsp chilli powder of your choice
400g tin chopped tomatoes
800ml chicken stock
200g tinned sweetcorn
3 tbsp finely chopped fresh coriander
400g tin black beans, drained and rinsed
3 chicken breasts
40g tortilla chips
1 lime, quartered
Salt and pepper
Soured cream or light crème fraîche, to serve (optional)
Spray a large, lidded pan with plenty of low-calorie cooking spray and fry the onion for 2â3 minutes to soften. Add the minced garlic, diced jalapeños and all the spices, along with a pinch of salt and pepper.
Fry for a further minute, then add the chopped tomatoes, chicken stock, sweetcorn, 2 tablespoons of coriander and the black beans. Mix well, then add the chicken breasts.
Pop on the lid and simmer for 15 minutes or until the chicken is cooked through. Remove the chicken from the soup and use two forks to shred it, then return it to the soup.
Add two ladles of the soup and 20g tortilla chips to a blender, blend, then add back into the soup, mixing well. Squeeze over a quarter of lime per portion and scatter over the remaining coriander. Crush up the remaining tortilla chips to sprinkle over the top.
Optional: Add a dollop of soured cream or light crème fraîche when serving.
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