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Mexican chicken soup with charred baby corn

Alida Ryder, Simply Delicious
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

2 cups

Chicken, cooked

1

Avocado

20

ears Baby corn

1

Bay leaf

2

Carrots

1/2 tsp

Chilli flakes

1/2 tsp

Coriander, ground

4

Garlic cloves

1

Jalapenos

1 tsp

Oregano, dried

1

Parsley/coriander, fresh

1

Red onion

1

Spring onion

3 cups

Chicken stock

1

Lemon juice

1 tsp

Paprika, smoked

1

Pepper, yellow

1

Red pepper

1

Salt

1

Salt & pepper

1 tsp

Sugar

1 tbsp

Olive oil

1/2 tsp

Cumin, ground

1

Punnet (250g mushrooms, finely chopped)

1

X 400g tin chopped tomatoes (approximately 14oz can)

1 person Recommend This Recipe