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Mexican Soup with Chicken

This warming recipe offers a whole new spin on chicken soup, perfect for a chilly evening, and ready to be served in under an hour if you are clever enough to make use of a rotisserie chicken from the market to streamline the preparation! We think the amount of spice is just right, but feel free to add more or less depending on your taste. In addition to the suggestions below, we like to offer sour cream to dollop into this satisfying soup.

Mexican Soup with Chicken

2 tbs. olive oil
1 onion, chopped
cloves garlic, pressed
6 cups chicken stock
1 tsp. ground cumin
1 tsp. ancho chili powder
14 oz. can chopped tomatoes
2 chicken breasts, cooked and sliced
juice of 1-2 limes, to taste
tortilla chips, avocado, red onions, grated cheese, cilantro to serve

Heat the oil in a large pot and add the onion and garlic. Cook slowly until the onion softens, 5-10 minutes. Stir in the chicken stock, cumin, chili powder, and tomatoes. Using an immersion blender (or in batches in a stand blender) purée the soup until smooth.

Leave to simmer 15-20 minutes to reduce slightly. Add the chicken and lime juice, and season to taste with salt and freshly ground black pepper. Heat through and serve with your choice of garnishes.

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