Reduced-Carb Mexican Chicken Soup

Nutrition per serve

Ingredients

• 1pcs carrot
• 2clov garlic
• 300g chicken thigh fillets
• 1pcs chicken-style stock cubes
• 10g Mexican seasoning
• 400g diced tomatoes
• 50g baby spinach leaves
• 625ml (2½ cups) boiling water
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Finely chop the carrot. Crush or finely chop 2 garlic cloves. Thinly slice the chicken. Crumble the stock cubes into a heatproof jug, add 625ml (2½ cups) boiling water and stir to dissolve.
2. Step 2 — Brown chicken
   Heat 2 tsp olive oil in a medium saucepan over medium-high heat. Cook the chicken, stirring, for 2-3 mins until browned. Remove from the pan.
3. Step 3 — Soften carrot
   Heat 2 tsp olive oil in the same pan over medium heat. Cook the carrot, stirring occasionally, for 5 mins or until softened. Season with salt and pepper. Add the garlic and 2 tsp Mexican seasoning* (see Make it milder) and cook, stirring, for 30 secs or until fragrant.
4. Step 4 — Simmer soup
   Add the tomatoes, stock and chicken and any resting juices to the carrot mixture and bring to a simmer. Reduce the heat to low and cook, covered, for 10 mins or until the chicken is cooked through.
5. Step 5 — Serve up
   Stir the spinach into the soup, then remove the pan from the heat and stand until the spinach is wilted. Taste, then season with salt and pepper. Divide the soup among bowls and enjoy!
6. Step 6 — Make it milder
   Our Mexican seasoning has a mild chilli kick, so reduce the amount if you want to avoid the heat.

Allergens

Sulfit