![Mexican chicken soup Mexican chicken soup](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/c05d17d1-2993-45d4-9c0f-9e48e712092b/Derivates/df423c3f-4a9b-4f4b-a338-ff7c5e95c849.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
- 4 garlic cloves
- 3 sprigs fresh oregano, leaves only
- 4 sprigs fresh coriander, plus extra leaves for garnishing (see tip)
- 1 long red chilli, deseeded if preferred
- 150 g onions (approx. 1 onion), cut into halves
- 1 tsp ground cumin
- 1 tbsp olive oil
- 2 limes, cut into halves
- 350 g chicken meat, skinless and boneless, cut into cubes (2 cm) (see tip)
- 750 g water
-
2
tbsp chicken stock paste, homemade
ou 1 chicken stock cube (for 0.5 l) -
240
g canned sweetcorn kernels, rinsed and drained (weight after draining)
ou 240 g fresh sweetcorn kernels - 240 g canned kidney beans, rinsed and drained (weight after draining)
- 190 g fresh tomatoes, finely diced
- 2 spring onions, trimmed and sliced
- 140 g red pepper, deseeded and diced
- 240 g avocado, flesh only, sliced
- 180 g cabbage, shredded
- tortilla chips, to serve
- sour cream, to serve
- canned jalapeño chillies, drained, to serve
- Nutrição
- por 1 portion
- Energia
- 2818 kJ / 671 kcal
- Proteína
- 22 g
- Hidratos de carbono
- 43 g
- Gordura
- 43 g
- Fibra
- 13 g
Nas coleções
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