Mexican chicken and avocado soup with rice
A warming chicken and rice soup in a lime and cumin broth, finished with creamy avocado and a drizzle of olive oil.
- Time45 min
- LevelEasy
- Costabout £1.60 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and soften the onion for 5 minutes. Add the garlic, cumin and paprika for 1 minute.
5 min - 2
Pour in the stock and add the chicken. Bring to the boil, then simmer for 15 minutes until the chicken is cooked through.
15 min - 3
Lift out the chicken and shred it with two forks.
- 4
Add the rice and sweetcorn to the broth and simmer for 12 minutes until the rice is soft.
12 min - 5
Return the chicken to the pan with the lime juice. Season to taste.
- 6
Ladle into bowls and top with sliced avocado and coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.