Weight Watchers Mexican-style chicken soup – 2 point
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Ingredients
Olive Oil
2 teaspoons
Chicken breast, skinless, raw
500 g
Onion(s)
1 large
Green Pepper(s)
1 medium
Chilli, green or red
1 individual, jalapeno
Garlic
2 clove(s)
Chilli Powder
1 tablespoons, level
Ground Cumin
2 teaspoons, level
Chicken stock cube(s)
1 cube(s), 800ml
Tinned Tomatoes
1 can(s), large
Sweetcorn, canned, drained
1 can(s), large
Lime Juice, Fresh
1 tablespoon(s)
Avocado
80 g
Black pepper
¼ pinch
Coriander, fresh
1 tablespoons
Instructions
- Heat half the oil in a large nonstick pan and brown the chicken over a medium-high heat for 5 minutes, stirring often. Season, then transfer to a plate.
- Heat the remaining oil in the pan and fry the onion, pepper and chilli for 5 minutes until softened. Add the garlic, chilli powder and cumin and cook, stirring constantly, for 1 minute. Pour in the stock, then add the tomatoes and sweetcorn. Cover and bring to the boil.
- Reduce the heat to low and simmer, covered, for 10 minutes until the vegetables are tender. Return the chicken to the pan and simmer for 5 minutes, until cooked through. Remove from the heat and stir in the lime juice.
- Ladle the soup into bowls, top with the avocado and coriander and serve with the lime wedges on the side.
