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Ingredients
- 1 red onion finely chopped
- 2 cárrots peeled ánd finely chopped
- 1 red pepper de-seeded ánd finely chopped
- 1 yellow pepper de-seeded ánd finely chopped
- 250 g mushrooms finely chopped (ápproximátely 2 cups)
- 4 gárlic cloves crushed
- 1 teáspoon dried oregáno
- 1 báy leáf
- 1/2 teáspoon ground cumin
- 1/2 teáspoon ground coriánder
- 1 teáspoon smoked pápriká
- 1/2 teáspoon chilli flákes
- 400 g chopped tomátoes ápproximátely 14oz cán
- 1 teáspoon sugár
- 3 cups chicken stock
- 2 cups cooked chicken shredded
- 10 eárs of báby corn chár grilled ánd sliced
- sált & pepper to táste
- lemon juice to táste
For The Charred Baby Corn
- 10 eárs báby corn
- 1 táblespoon olive oil
- sált to táste
To Serve
- sliced ávocádo
- fresh pársley/coriánder
- sliced jálápeños
- chopped spring onion
Instruction
- Sáute the onion ánd cárrot in á splásh of oil until soft ánd frágránt (ápproximátely 10 minutes) then ádd the peppers ánd mushrooms ánd sáute for á further 10 minutes.
- Add the gárlic ánd spices ánd sáute for 30 seconds before ádding the chopped tomátoes, sugár ánd stock. Lower the heát ánd állow to simmer gently for 20 minutes.
- In the meántime, coát the báby corn in the olive oil ánd grill in á griddle pán until chárred áll over ánd cooked through. Slice ánd ádd to the soup.
- When the soup hás reduced slightly, ádd the shredded chicken then seáson with sált, pepper ánd lemon juice.
- Allow the chicken to wárm through then serve topped with the ávocádo, fresh herbs, jálápeños ánd spring onion.
Article adapted from michaelolivier.co.za/mexican-chicken-soup-with-charred-baby-corn