Spicy bean & avocado tostados
Get the kids involved in making this easy veggie Mexican buffet with healthy beans and avocado
Mexican soup with chicken
- Preparation and cooking time
- Prep:
- Cook:
- Plus soaking
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 onionchopped
- 4 garlic clovescrushed
- 1 ancho or other large dried chillideseeded and softened in boiling water for about 10 mins
- ½ tsp ground cumin
- 400g can plum tomato
- 1 ½l chicken stock
- 2 chicken breastssliced
- juice 2 limes
- tortilla chipsor homemade tortilla strips (see below), chopped avocado, lime wedges, red onion and coriander, to serve
Nutrition: per serving (soup only)
- kcal257
- fat10glow
- saturates1g
- carbs10g
- sugars6g
- fibre0g
- protein34g
- salt2.12g
Method
step 1
Heat the oil in a large saucepan. Add the onion and garlic, soften for 5 mins, then stir in the dried chilli, cumin, tomatoes and chicken stock. Blitz in a food processor in batches, or use a hand blender to purée until smooth.
step 2
Return to the pan, then bring to the boil. Add the chicken, reduce the heat, then simmer for 10 mins until cooked through. Stir in the lime juice and some seasoning, then ladle into bowls. Put the toppings in the middle of the table for everyone to help themselves.
