fresh coriander Archives

Mexican recipes

Butter chickpea and sweet-potato curry with naan

30 minutes

French recipes

Spicy BBQ pork shoulder sliders

45 minutes

Indian recipes

Indian curried mussels

15 minutes

Mexican chicken tortilla soup with lime and avocado

Serves 4 - 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

6 cups chicken stock
300 - 400 g free-range skinless chicken breasts
135 g baby corn, split lengthways
1 red chilli, seeded and finely chopped
2 t coriander, finely chopped, plus extra to garnish
1 fresh lime, thinly sliced
1 firm, ripe avocado, quartered and thinly sliced
sea salt and freshly ground black pepper, to taste
flour tortilla strips, fried, for serving

Method

1. Bring the stock to a simmer in a large saucepan. Add the chicken, turn off the heat and allow to stand for 5 minutes until just cooked and still moist. Remove using a slotted spoon and shred when cool enough to handle.

2. Simmer the corn, chilli, coriander and lime in the stock for 10 minutes. Add the shredded chicken and avocado and gently heat through. Season to taste. Sprinkle with coriander and pass around crisp tortilla strips to serve.

Find more Mexican recipes here.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Grilled sweet chilli chicken with apple, cucumber and peanut salad

Mexican chicken schnitzels

Chilli ‘non’ carne

Mussels in spicy tomato broth

Fragrant poached hake

Ultimate chicken enchiladas

Fried calamari wraps

Easy tandoori chicken skewers

Butter chickpea and sweet-potato curry with naan

Spicy BBQ pork shoulder sliders

Indian curried mussels

Mexican chicken tortilla soup with lime and avocado

Mexican chicken tortilla soup with lime and avocado

Ingredients

Method