About this recipe:This Mexican chicken soup is light and refreshing anytime of the year. If you like your food hot, add more chillies. Serve the soup in bowls sprinkled with crumbled tortilla chips.
2 litres chicken stock
5 skinless, boneless chicken breast fillets
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 tablespoon vegetable oil
4 spring onions, chopped
1 large green chilli, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
25g fresh coriander, chopped
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Bring the chicken stock, chicken breasts, red onion, garlic, oregano, salt, pepper and thyme to the boil in a large saucepan; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the centre and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the centre should read at least 74 degrees C. Remove the cooked chicken to a chopping board and shred into bite-sized strips; return to the simmering saucepan.
Heat the oil in a frying pan over medium heat; cook the spring onions and green chilli in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the saucepan with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the saucepan from the heat and remove the lime half; stir in the coriander to serve.