Spicy Chicken Soup

If you are a fan of Mexican food, then you will love this. It is spicy hot, and will remind you of any Mexican meal you ever  had.


  • 1 tsp. olive oil
  • 1 small onion, peeled and diced
  • 2 garlic cloves, minced
  • 2 tsp. tomato paste
  • 1 tsp. chili powder
  • 1 carton 900 ml chicken broth
  • 2 boneless, skinless chicken breasts
  • 2 cups canned tomatillos
  • 2 cups frozen corn
  • 3 tbsp. finely diced pickled jalapenos
  • 1 avocado, chopped
  • 1/2 cup cilantro, chopped

Before we start, I was going to add 1 lime, cut in wedges, 4 tequila shots…..to take away the fire of the soup, but I didn’t.

Heat the olive oil in a large pot over medium heat and add the onion and garlic cloves. Cook until the onion softens (3 minutes).  Stir in the tomato paste and chili powder and cook for a further 1 minute.

Pour in the broth and add the chicken. Cover and boil for about 8 – 9 minutes, until cooked through. Transfer chicken to a cutting board to cool slightly.

To the pot, add the canned tomatillos, frozen corn, jalapenos and reduce the heat to medium. Gently boil for 5 minutes.

Using two forks, shred the chicken and stir into the soup. Ladle into 4 bowls and top with the avocado and cilantro.




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