Chunky chilli chicken soup recipe
This chilli chicken soup is nutritious and packed with flavour. It's great served with cheddar and soured cream and keeps well for leftover lunches.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Garlic press
- Wooden spoon
- Grater
- Colander
- Stove
- Ladle
- Kitchen spoon
- Mixing bowl
Ingredients
- 1 large onion, finely chopped
- A little vegetable oil
- 2 garlic cloves, crushed
- 2 tsp cumin seeds
- 2 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper
- 2 green chillies, finely chopped
- 6 free-range boneless, skinless chicken thighs, chopped
- 400g tin chopped tomatoes
- 600ml fresh chicken stock
- 400g tin kidney beans, drained and rinsed
- Good grating of cheddar and dollop of soured cream to serve
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