Hola!
I’m starting to get really really bloody excited about our upcoming trip to Mexico (and obviously our wedding) and this is the food result: My Hearty Mexican style Soup!
It’s safe to say it’s been a crazy busy month preparing for our wedding and overseas trip so dinners have taken a bit of a backseat.
I’ve been relying on lots of old staples that are healthy and easy and amongst them this tasty meal appeared out of leftovers!
I love it when a quick throw together meal turns out so well (because let’s be honest, a lot of the time it can be fairly underwhelming!)
I had a little bit of leftover roast chicken in the fridge but wanted to make some soup as my tummy’s been a bit unsettled (thanks to nerves and stress).
I decided to branch out from my usual chicken soup and do something Mexican inspired.
The result is definitely a keeper and I’ll be working this one into rotation.
I’ll have a couple more easy dinner recipes coming up for you soon and I’ll still be popping on here whilst I’m overseas- maybe even a wedding post? Tell me what you want to hear loves – I’m all ears! In the mean time – go make this.
Ingredients:
1 Tbsp Coconut Oil
1 Cup Shredded Leftover Roast Chicken
1 Litre Bone Broth
1/2 Litre Filtered Water
1 Tin Organic Crushed Tomatoes
2 Large Spring Onions
3 Garlic Cloves
2 Carrots
3 Large Brown Mushrooms
1 Cup Frozen Organic Corn
1 1/2 Tsp Cumin Seeds
1 Tsp Coriander
1 Tsp Smoked Paprika
Salt to taste
1 Cup Chopped Green Beans
Optional Toppings: 
Greek Yoghurt
Avocado
Cheddar Cheese
Coriander
Directions:
Heat up coconut oil in a large stock pot over medium heat.
Add in garlic, spring onions and cumin seeds, coriander, salt and paprika and sautée until soft and fragrant.
Add in mushrooms and sautée until they are soft. Then add in the carrots and sautée again until they start to soften.
Pop in the tin of tomatoes and then add in the bone broth, filtered water and leftover shredded chicken, turn up the heat to high and bring to boil.
Once it’s boiled for a couple minutes, turn the heat down to low and let simmer for 20 minutes (longer if you can as the longer it simmers the tastier it gets!)
After letting it simmer, add in the corn and beans and simmer until they are soft but not mushy.
Serve immediately and top with Greek yoghurt, sliced avocado, cheddar cheese and coriander. Dive in and enjoy!