Mexican Chicken Broth

    1 hour 5 minutes

    A traditional Mexican soup with chicken, chickpeas and chillies. It is usually served with grated cheese, avocado and lemon for squeezing. Super warm and yummy.

    3 people made this

    Serves: 8 

    • 750g chicken breast
    • 1/2 onion
    • 1 stalk celery
    • 1 sprig parsley
    • 8 cups (2 litres) water
    • 2 tablespoons chicken stock powder
    • 1 teaspoon oil
    • 1/2 onion, diced
    • 1 clove garlic, minced
    • 4 tomatoes, diced
    • 1 cup cooked chickpeas
    • 2 carrots, peeled and diced
    • 4 tinned chipotle chillies (optional)
    • salt, to taste
    • To garnish
    • 1 cup grated cheese
    • 2 avocados, peeled and diced
    • 2 lemons, quartered

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. In a saucepan, combine chicken, onion, celery and parsley with cold water and chicken stock powder. Bring to a boil, reduce heat and simmer 20 minutes until soft.
    2. When chicken is cooked, remove and shred with a fork. Strain the stock and discard the solids. Return the stock to the saucepan.
    3. Heat the oil in a frypan over medium heat. Saute onion and garlic until transparent, about 3 minutes. Add tomatoes and cook 5 minutes. Let cool slightly then blend with 1 cup of the stock until smooth.
    4. Add the tomato mixture to the saucepan with the chickpeas and carrots. Simmer 10 minutes. Stir in the shredded chicken and whole chillies and simmer 10 more minutes.
    5. Serve, with grated cheese, avocados and lemon quarters on the side.

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