Mexican chicken soup

400 gr chicken, cooked and shredded
1 tbsp olive oil
1 red onion, diced
4 garlic cloves, finely diced or crushed
450 gr salsa- or taco sauce, you can also use crushed/diced tomatoes from a can
2 dl (200 ml) chili sauce from a bottle
1 ltter (4 cups) chicken broth
1 tsp paprika or/and 1 tsp chili powder
salt and pepper to your liking

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Soften the onion and garlic in a pot over medium heat. Add the salsa- or taco sauce along with the chili sauce.

Let it simmer for a little while. Use a stick blender or a food processor to purée the soup. This step is optional but otherwise make sure the onion is finely diced. Add the chicken and the broth and let it boil. Season to your liking and taste until you like the flavour.

Toppings:
shredded cheese
fresh cilantro, chopped
tortilla chips, crumbled
lime juice


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