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Serves
4
Prep
15
mins
Cooking
115
hrsmins
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Mexican Chicken Soup

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  • Nutritional Fact- People have been enjoying legumes since 6750 BC in parts of the present day Middle East.


Directions
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.

Ingredients
  • 3/4 cup, prepared and rinsed McKenzie's 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

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Related Products


  • McKenzie's Chick Peas 375 g

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