Mexican chicken and corn soup

Name: Mexican chicken and corn soup
Total time: 50 min
Ingredients: 2 - 3 chicken legs (drumsticks and thigh), bone in and skinless (or use chicken leftovers, see recipe tip); 1/2 teaspoon salt; 2 - 3 cups water; 2 garlic cloves, peeled and crushed; 1/2 onion, diced; 1 tablespoon dried oregano; 1 teaspoon cumin seeds; 1 cup corn kernels; decent pinch white pepper; 1 - 2 chillies, deseeded and chopped; Garnishes; 1 cup cabbage, finely shredded; fresh coriander sprigs; 1/4 red onion, finely diced; 2 tomatoes, diced; 1 - 2 limes, cut into wedges; handful corn tortilla chips; extra chillies, chopped

www.nzwomansweeklyfood.co.nz

Try Nici Wickes' lighter recipe for pozole (poh-zol-ay), a hearty Mexican soup. This version uses chicken that takes on the flavours of the broth beautifully. This dish is all about the garnishes, so...

View full recipe on www.nzwomansweeklyfood.co.nz

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Ingredients

2 - 3 chicken legs (drumsticks and thigh), bone in and skinless (or use chicken leftovers, see recipe tip)
1/2 teaspoon salt
2 - 3 cups water
2 garlic cloves, peeled and crushed
1/2 onion, diced
1 tablespoon dried oregano
1 teaspoon cumin seeds
1 cup corn kernels
decent pinch white pepper
1 - 2 chillies, deseeded and chopped
Garnishes
1 cup cabbage, finely shredded
fresh coriander sprigs
1/4 red onion, finely diced
2 tomatoes, diced
1 - 2 limes, cut into wedges
handful corn tortilla chips
extra chillies, chopped