Mexican chicken soup

Mexican chicken soup

By
From
Half-Hour Hungries
Serves
5
Prep
20 mins
Cooking time
30 mins
Photographer
Mark Roper

One day I wanted to jazz up some chicken soup I made – and this Mexican-inspired dish was born!

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 small onion, quartered
2 garlic cloves, halved
1.5 litres chicken stock, (see note)
1/2 teaspoon salt
2 spring onions
4 chives
1/2 roast chicken breast fillet, finely shredded
1 tablespoon fresh coriander leaves, to garnish
50g corn chips, to serve

Method

  1. With adult help: In a large saucepan, heat olive oil over medium heat. Fry the onion and garlic until medium golden brown, about 5 minutes, stirring regularly with a wooden spoon. Once the onion and garlic are ready, carefully pour in the stock, then add the salt. Using scissors, very finely snip the spring onions and chives into the saucepan. Simmer the soup uncovered for roughly 20 minutes.
  2. In the meantime, evenly divide the shredded chicken between each bowl.
  3. With adult help: Wearing oven mitts, carefully ladle the soup into the bowls, discarding the onion and garlic. Sprinkle over the coriander leaves and serve immediately with a bowl of corn chips. Invite your dining companions to dip the chips into their soup as they tuck in!

Note

  • If using stock cubes, I recommend using 2½ cubes in 1.5 litres of water.

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.

    Make stock ahead of time or use quality ready-made chicken stock.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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