Mexican chicken soup

Chef: Sunsweet

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

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