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Mexican Chicken Soup


  • 2 chicken breasts (around 300g)

  • 2 tbsp. tapioca flour

  • 1 tsp. turmeric

  • 1/2 tsp. chili powder

  • 5 ¼ cup (1.25 l) chicken stock

  • 1 tbsp. olive oil

  • 1 onion, chopped

  • 1/2 chili pepper, chopped

  • 2 garlic cloves, chopped

  • 2/3 cup tinned sweetcorn, drained

  • 1 tomato, chopped

  • ½ cup (120ml) tomato passata

  • Coriander, to serve


1. Cut the chicken breast into small pieces. Season with salt, and coat in a mixture of flour, turmeric and chili powder. Set aside.

2. Bring the chicken stock to the boil and then leave to simmer, covered, on the lowest heat.

 3. Heat the oil in a large pan, add the chopped onion, chili pepper, and garlic. Fry on medium heat for about 4 minutes until soft.

 4. Next, increase the heat, add chicken and fry for about 1-2 minutes. Add the sweetcorn, chopped tomato and passata, cook together for another minute.

 5. Transfer the contents of the pan to the hot stock and bring everything to a boil over high heat. Simmer for another 2 minutes.

 6. Using a hand blender blitz the soup a few times, but not too much so that he soup still has a chunky texture.

 7. Serve with chopped coriander and freshly ground black pepper.

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