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Mexican Chicken Soup    HT SP   N.American  30mins

Serves 4        Hot  Poultry  Soups  Gluten Wheat free  North America  Mexico



1 Large Boneless Chicken Breast

900ml/30fl.oz. Fresh Chicken stock

1/2 Onion, sliced

Salt and Pepper

4 tbsp Tomato Puree

2 tbsp Double Cream

6 tbsp Cottage Cheese, to serve

1/2 Avocado pear, peeled and diced

2 tbsp Freshly chopped Chives




1. Place the chicken breast in a large saucepan together with the chicken stock, sliced onion, salt and pepper. Bring to the boil then simmer for about 15 minutes or until the chicken is tender, then drain the stock through a colander into a bowl. Discard the onion and slice the chicken into thin slivers.


2. Heat the oil in a pan and stir in the tomato puree. Add the strained stock, salt and pepper and simmer for 10 minutes then add the chicken and simmer for a further 5 minutes.


3. When ready to serve, remove from the heat and stir in the cream. Transfer to a soup tureen, garnish with crumbled cottage cheese, diced avocado and chopped chives and serve immediately.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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