Tired of the same old homemade vegetable soup? Kick it up a notch with this spicy Mexican number! With chunky vegetables & shredded chicken this is more like a stew than a soup, a really substantial meal in itself it won’t need bread or any other accompaniments to fill you up. I’ve been having an issue on plan lately as we sometimes do & mine happens to be lunch. I usually end up over at the deli getting a wrap or something. It’s becoming detrimental not only to my food tracking due to guesstimating points but also to my pocket as it’s flippin expensive. So I’ve made a vow this week to give up this bad habit & bring my own lunches to work. Getting myself & the baby ready & out the door in the mornings is challenge enough without throwing preparing lunch into the mix so I’m being prepared & whipping up this tasty number today that’ll see me right for a few days at least. This is totally free on the filling & healthy plan & will cost 2 propoints a serving otherwise. It yields about 4 very generous servings.
2 Chicken Fillets
1 Large Spanish Onion Diced
2 Large Carrots Peeled & Diced
2 Stalks of Celery Peeled & Diced
1/2 a Red, Yellow & Orange Pepper Diced
2 Cloves of Crushed Garlic
1 Tsp Dried Oregano
1 Tsp Red Chilli Flakes
1 Tsp Ground Cumin
1 Tsp Ground Coriander
Salt & Black Pepper
500ml Chicken Stock
2 Tins Plum Tomatoes Chopped
A Handful of Fresh Coriander
Preheat your oven to 200c & roast the chicken for 25 minutes or until fully cooked through. Leave aside to cool slightly. In a large preheated pot sprayed with oil add the onion & fry for about 5 minutes. Add the carrot, celery & peppers & cook stirring occasionally until softened approximately 10 minutes or so. Crush the garlic into the pan & cook for a further minute. Add the oregano, chilli flakes, cumin, ground coriander and season with salt and pepper. Stir well & add the tomatoes (chop them through with a sharp knife while still in the can first). Pour in the stock & bring the soup to the boil. Reduce the heat & simmer for 25 minutes with a lid on. Shred the chicken using 2 forks & add to the soup 10 minutes before the end of cooking time. Just before serving add the chopped fresh coriander. Serve & enjoy!
2 thoughts on “Spicy Mexican Chicken & Tomato Soup”
This sounds lovely and really tasty. Thank you for sharing this.
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You’re more than welcome this is definitely one of my favourite soups 😃