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.