Nacho Chicken Soup

Nacho Chicken Soup

Serves 4

400g chicken fillets
2 tins of tomatoes
1 tin of black beans (drained & rinsed)
1 litre chicken stock
75g sour cream
1 chopped pepper
1 chopped onion
2 spring onions
2 cloves of garlic minced
8 cherry tomatoes
1 dessertspoon cumin
1 dessertspoon paprika
1 dessertspoon chilli powder
Salt & Pepper to season

1. Cook the chicken at 180 degrees in the oven, once cooked chop finely or shred then set aside.

2. Stir fry the chopped pepper & onion.

3. Once the vegetables are soft add the black beans & chicken. Then stir in the cumin, garlic, paprika & the chilli powder.

4. Once the vegetables are coated in spices add the tinned tomatoes & chicken stock then season – simmer for 10 minutes to reduce.

5. Stir in the sour cream & optional extras (if you wish) simmer for a further 10 minutes.

6. Serve with finely sliced spring onion & cherry tomatoes on top.

Optional extras
– 4 sheets of lasagne pasta broken into strips & cooked (makes the soup more filling)
– 30g grated of Mexican spiced cheese

Dr Claire Cleland

author: Claire Cleland

Claire is a qualified nutritionist accredited by the Association for Nutrition and has over eight years experience in the fields of nutrition and public health. Currently she splits her time between CrewFit and her work as a public health researcher where she focuses on the design and development of physical activity and nutrition interventions. Read More