Name: Mexican Chicken Soup
Prep time: 15 min
Cook time: 1 h 15 min
Yield: Serves 4
Ingredients: 3/4 cup McKenzie's Australian Chick Peas; 1 tbs olive oil; 1 onion, finely diced; 2 garlic cloves, crushed; 1.5 tbs Mexican spice mix (Taco seasoning); 4 cups chicken stock; 400g can diced tomatoes; 2 cups water; 1/2 red capsicum, diced; 2 sprigs oregano, leaves removed; 1 cup shredded leftover or pre-bought chicken; 1/4 cup coriander leaves, chopped; for serving sour cream, avocado and coriander

Step 1

Prepare and cook chickpeas according to on-pack directions. Set aside.

Step 2

Heat oil in a large saucepan. Add onion and garlic, cooking over a low heat for 4-5 minutes. Stir in seasoning and cook a further minute. Add stock, tomatoes, water, prepared chickpeas, capsicum and oregano. Bring to the boil, reduce heat and simmer for approx. 25 minutes until chickpeas are tender.

Step 3

Stir pre-bought cooked chicken and chopped coriander into soup and season to taste. Accompany with sour cream, diced avocado and additional coriander.

Mexican Chicken Soup