Mexican chicken soup
A scrumptious soup for cold days, it’s quite hearty and crammed with healthy ingredients to ward off colds and flu.
2 rashers, chopped
10 button mushrooms, sliced
½ white onion, chopped finely
1 garlic clove, finely sliced
½ red pepper, finely chopped
1ltr chicken stock
2 breasts chicken
1 tinned corn, drained
5 cherry tomatoes, cut in half
Juice of ½ lime
Salt and pepper to taste
In a large pan over medium heat, cook the bacon until crisp.
Add the vegetables and cook until the onion is soft.
Add remaining ingredients, along with 2 uncooked chicken breasts and bring to a boil.
Reduce heat and simmer for about 20 minutes.
Remove the chicken breasts and finely chop.
Cool completely and then freeze with a generous amount of chicken in single serve containers.
Defrost overnight, then warm in microwave until heated through.
Pour into a thermos for lunch.
Send along small containers tortilla chips.
Main ingredients
Chicken, Vegetables
Recipe Type
Soups, Healthy, Lunch Box
Level of Difficulty
Easy
