medland masterchef

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chicken soup_edited

Our Front Office Manager Louise loves to cook, and this hearty chicken soup is one of her winter favourites. This one pot meal has a wonderful Mexican flavour and is packed full of healthy ingredients! It freezes well too!

Chicken Tortilla Soup

2 large chicken breasts cut into 1.5cm strips
1 can of diced tomatoes
4 cups chicken broth
1 red onion, diced
2 jalepenos, de-seeded and diced (optional)
2 cups of grated carrots
2 cups chopped celery
1 bunch of cilantro chopped fine
4 cloves of minced garlic
2 Tbs tomato paste
1 tsp chili powder
1 tsp cumin
sea salt & fresh cracked pepper to taste
olive oil
1-2 cups water

In a large saucepan over med-high heat, place a dash of olive oil and about 1/4 cup chicken broth. Add onions, garlic, jalapeno, sea salt and pepper and cook until soft, adding more broth as needed.

Then add all of your remaining ingredients and enough water to fill to the top of your pot. Cover and let cook on low for about 2 hrs, adjusting salt & pepper as needed.

Once the chicken is fully cooked, you should be able to shred it very easily. Use can simply used the back of a wooden spoon and press the cooked chicken against the side of the pot. You could also use a fork or tongs to break the chicken apart and into shreds.

Top with avocado slices and fresh cilantro. Enjoy!