SOUP THE MEXICAN WAY ~ VIA AUSTRALIA!
Chicken and Lime Soup
On my recent travels which included a pit stop in Houston, I tasted a lot of fresh, delicious Mexican food and this soup was inspired by one made by my dear friend Patti. Unable to source Hominy in Australia (not yet anyway) I played around with just fresh corn and I must say that we loved this…and I hope you will too! Whats more, this will feed an army depending on how many vegetables you chop up to serve with it…and as my army all seem to be returning home, this may just come in handy!
NEED:
4-5 cloves garlic
Handful fresh oregano
Handful fresh coriander (reserve some for serving)
1 red chilli
1 onion peeled and halved
Zest 2 limes
1 tsp ground cumin
1 tbsp olive oil
2 chicken thigh fillets cubed
900g chicken stock
Juice 2 limes
1 x 420g tinned corn drained or equivalent fresh kernels
TO SERVE:
2-3 tomatoes chopped roughly
1-2 kumatoes chopped roughly (optional)
2 shallots sliced
1 red capsicum diced
1-2 sliced avocadoes drizzled with lime juice
¼ cabbage shredded
Coriander leaves
1 pkg plain corn chips
Sour cream
DO:
Place garlic, oregano, coriander, chilli, onion, zest, cumin and olive oil into TM bowl and chop for 5 seconds on speed 6.
Sauté for 5 minutes at Varoma temperature on speed 1.
Add remaining ingredients except corn and place the squeezed lime skins into TM bowl as well.
Cook for 10 minutes at 100ºC on Reverse + speed soft. Remove lime skins and squeeze well using a slotted spoon.
Add corn and cook a further 4 minutes at 100ºC on Reverse + speed soft.
Serve immediately in large soup bowls, and top with all other ingredients.
