Mexican chicken soup

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 350 g Chicken breast (with skin and bone)
  • 1-2 TEASPOONS Chicken broth
  • 1 (425 ml) Can
  • 7-10 Tbsp Chickpeas
  • 2 Garlic cloves
  • 3 Onions, 1 large carrot
  • 3 stalks of celery
  • 1/4-1/2 small chili pepper
  • 7-10 Tbsp or some cayenne pepper
  • 1/2 Pot/Bunch Coriander
  • 7-10 Tbsp or parsley
  • 1 small avocado
  • 7-10 Tbsp salt, pepper, 1-2 tsp lime or lemon juice

Directions

  1. 1

    Wash the meat. Boil up in approx. 1 l water with broth. Cover and simmer for about 40 minutes, skimming several times

  2. 2

    Rinse the chickpeas. Peel garlic and onions. Chop the garlic, halve the onions. Clean, wash and slice the carrot and celery. Carve the chilli lengthwise, remove seeds and chop. Wash the coriander, remove the leaves (chop parsley)

  3. 3

    Take the meat out and let it cool down. Sieve the stock if necessary. Cover and cook peas, garlic, onions, carrot, celery, chilli and coriander for about 10 minutes.

  4. 4

    Remove flesh from skin and bones, cut into slices. Peel and halve the avocado and remove the stone. Cut the flesh into strips and heat in the broth with the meat (do not boil!). Season with salt, pepper, juice

Nutrition Facts

KCAL
270 kcal
CARBS
15 g
FATS
14 g
PROTEINS
20 g

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