New Recipe: Mexican Chicken Soup

15 Jan

Tonight I set myself the challenge of cooking two meals at once. A great Jamaican Beef Pepper Pot (recipe and pictures coming soon…) and this lovely Mexican Soup. The coriander in this recipe made this meal just delicious and even my roommate who is not a fan of coriander loved it. I got this recipe from The Paleo Recipes Cookbook. [You will have to excuse the messiness of the photos – I’m not a very clean cook :-p]

Ingredients

2 Cups Sweet Potato Diced

2tbs coconut oil

1 onion diced

2 cloves garlic, finely chopped

1 tsp cumin

1 tsp tumeric

2 cups chicken stock

2/3 cup tomatoes chopped

1/2 cup coriander

2 chicken breastsSalt/Pepper/Avocado to taste

Method
1. Cook chicken breasts with a little coconut oil. Place aside. Meanwhile, steam or boil sweet potato.

2. Place onion, garlic in the pan and fry in oil under onion becomes tender. Add turmeric and cumin. Cook for a further two minutes.

3. Add stock, tomatoes, coriander and sweet potato to pan. Cook through.

4. Remove from heat and puree mixture until it is of a creamy texture. Place soup back in the pan.

5. Add chicken to soup and cook for around 2 minutes or until Chicken is cooked through.

6. Add salt and pepper to taste. Serve with sliced avocado.

Feedback:

This recipe was a lot easier to make than what I thought it would be. The texture of the soup was beautiful and the taste was exciting. Extremely filling and great for either dinner or lunch. Will definitely be making this one again.

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