Try something new on your next Mexican night with this Mexican chicken and sweet corn soup from Donal's Meals in Minutes.
Place the chicken breasts and chicken stock in a medium sized pot. Place over a high heat and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes or until the chicken is cooked all the way through. Skim away any scum that may form on the surface.
Remove the chicken from the liquid using a slotted spoon and allow to cool slightly before roughly shredding into pieces.
Keep the chicken stock at a steady simmer and add in the red onion and sweet corn and continue to simmer for 5 minutes. Check for seasoning and then remove from the heat and stir through the shredded chicken.
To assemble, pour the stew into deep bowls and top with coriander, tortilla chips and avocado slices. Drizzle the chilli salsa over the top and dig in!
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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