Chilli and Lime Salsa & Chicken Taco Soup
- Spring
- Family Meals
Fall into flavour with this heart warming Chicken Taco Soup served with a delicious Chilli and Lime Salsa! Warm spices and autumn vibes mingle in this harvest-inspired bowl, turning every spoonful into a taste of autumnal heaven!
Ingredients
Chilli & Lime Salsa
350g Mixed Tomatoes (De-seeded & diced)
1 onion (Finely diced)
3 Mixed Chillies
1 Garlic Clove (Crushed)
1 Lime (Juice)
Olive Oil
Salt and Pepper
Chicken Taco Soup
1 tbsp Olive oil
1 Onion (Finely diced)
2 Garlic cloves (Crushed)
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Dried Oregano
X2 400g Tinned Tomatoes
800ml Chicken Stock
4 Chicken Thighs (Skinless, boneless and diced)
X1 400g Red Kidney Beans
200g Chard Leaves
15g Fresh Parsley
1 Lime (Juice)
Salt and pepper
1/2 tbsp Yeo Valley Organic Soured Cream (or Crème Fraiche)
Method
Chilli and Lime Salsa
1. Heat up the BBQ, add the chilies, the sliced lime and grill them until they are charred.
2. Peel away the blistered chillies skin, scrape away the seeds and finely dice the flesh.
3. Add to a mixing bowl with the rest of the ingredients. Add enough olive oil until you have a drizzling consistency and season with salt and pepper.
Chicken Taco Soup
1. Heat up a saucepan and add the oil. Add the diced onion and cook for 5 minutes until it is softened.
2. Add the garlic, ground spices and cook for a further 2 minutes.
3. Add the tinned tomatoes, stock and reduce it down by a third.
4. Add the red kidney beans, chicken and summer for 15 minutes until the chicken is cooked through.
5. Stir through the chard, parsley, lime juice and season with salt and pepper.
6. Serve in a bowl with a dollop of the chilli salsa, Yeo Valley Organic soured cream (or Yeo Valley Organic Crème Fraiche) and fried tacos.
In this recipe...
Crème Fraîche
5
Soured Cream
5
Crème Fraîche
5
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