Serves 4 people |
Ready in 30 minutes |
Difficulty Medium |
Origin Mexican |
Suitability Meat eaters |
Ingredients
For the soup:
- 2 boneless chicken breasts, cubed
- 80ml Tropical Sun Rapeseed Oil
- 1 onion, chopped
- 3 tsp Tropical Sun Minced Garlic Paste
- 1 tbsp Tropical Sun Chilli Powder
- 400g Tropical Sun Chopped Tomatoes
- 1 tsp Tropical Sun Oregano
- 250ml Tropical Sun Chicken Stock
- 300ml water
- 160g Tropical Sun White Hominy Corn
- 3 tsp Tropical Sun Minced Green Chilli Paste
- 400g Tropical Sun Black Beans, drained and washed
- 5 sprigs coriander, chopped
- Salt and Tropical Sun Black Pepper to taste
For the garnish:
- 1 flour tortilla, grilled, cut into thin strips
- 1 avocado, pitted and thinly sliced
- 1 cup of cheddar cheese, grated
Instructions
- Fry the chicken in 50ml rapeseed oil until browned and then set aside in a bowl
- In the same saucepan, heat the remaining rapeseed oil and sweat the onion and garlic paste until the onions have softened
- Add in the chilli powder, chopped tomatoes, oregano, chicken stock and water. Stir and bring to boil
- Once boiling, reduce the heat and simmer for 10 minutes
- Add the hominy corn, chilli paste, black beans, coriander and the chicken and stir. Simmer for a further 10 minutes, ensuring the chicken is cooked throughout.
- Serve in warmed bowls and garnish with the tortilla strips, avocado and grated cheese
- Enjoy!
Serve With
- Crème fraîche