When the weather gets colder we start to crave for more hearty dishes than our summer salads, nothing is better than a bowl of chicken soup. But if you want a bit of a kick, try this Mexican version. Avocado and lime bring the flavors together.
1 boneless, skinless chicken breast
1/2 cup of chopped carrots
1/2 cup of chopped onions
1/2 cup of chopped celery
Chicken broth
Chopped jalapeño peppers (optional)
Juice from 1/2 a lime
1/2 avocado, peeled, pitted and diced
Seasoning
1/4 teaspoon of cumin
1/4 teaspoon of cayenne pepper
1/4 teaspoon of black pepper
1 tablespoon cilantro, plus some for garnish
1/2 teaspoon of paprika (for the optional chips)
Steam or boil the chicken breast until it's fully cooked. Cool and shred or cut into strips
While the chicken is cooking, cook carrots, onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and cayenne pepper. Simmer for 30 minutes for the flavors to mingle.
Add cilantro and chicken, and simmer for 5 more minutes. If you like spiciness, add chopped jalapeños. Serve hot topped with avocado, a squeeze of lime, more cilantro or spring onions.
DIY TORTILLA CHIPS: The original recipe is served with crushed tortilla chips. Instead I use corn tortillas and cut them into "chips", sprinkled with paprika and bake them and serve them with the soup.
BROW RICE/CHICKPEAS: Brown rice or chickpeas are also good carb choices for this dish.
ABOUT CORA
Growing up in a Chinese family that's very serious about food, Cora is a true believer that cooking delicious, healthy food with all-natural ingredients is the only sustainable recipe for health. Being in Asia and coming from a multicultural background, she enjoys all kinds of cuisine, from Chinese to Thai to Japanese to Mediterranean to Mexican. Her goal is to able to incorporate the healing power of natural food into her cooking. Cora lives in Hong Kong with her American husband and two young children.