Spicy chicken broth

Spicy chicken broth

Caldo xochtil

From
M is for Mexican
Serves
2
Prep
15 mins
Cooking time
45 mins

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 onion, finely chopped
4 garlic cloves, crushed
1 tablespoon finely chopped oregano
750ml chicken stock
300g skinless, boneless chicken thighs
2 large vine tomatoes, finely chopped
1 avocado, finely sliced
1 green chilli, finely chopped
handful coriander, roughly chopped
1 lime, juiced

Method

  1. Heat the olive oil in a large saucepan and fry the onion on a medium heat for 5 minutes before adding the garlic and oregano. Fry for a further 5 minutes until softened.
  2. Add the stock and bring to the boil before adding the chicken thighs and reducing the heat to a low simmer. Cook for 40 minutes, partially covered. Once cooked, remove the chicken from the broth and add the finely chopped tomatoes. Simmer for a further 5 minutes.
  3. Meanwhile, shred the chicken and divide between two bowls with the sliced avocado, chilli and coriander. Pour the hot broth into each bowl and squeeze over the lime juice. Eat while hot.
Tags:
Mexican
Mexico
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