Mexican Chicken and Lime Soup Recipe

Preparation: 10 minutes

Cook Time: 10 minutes

Makes: 6 servings

Ingredients:

10 ml Becel Oil 1 onion (medium), chopped 2 cloves garlic, minced 1 boneless, skinless chicken breast (1 lb/500g), diced in 1/2-inch (1.25 cm) pieces 1.5 litres chicken stock (reduced sodium) 1 tomato (medium), seeded and diced 125 ml ripe avocado, diced 30 ml fresh lime juice 0.5 ml hot sauce, or to taste 50 ml fresh coriander, coarsely chopped

Directions:

1. In a large saucepan, heat oil over medium-low heat. Add onions and garlic and cook for about 3-5 minutes or until softened, stirring occasionally.

2. Add stock and bring to a boil. Stir in chicken and reduce heat to low. Partially cover and simmer very gently for about 10 minutes.

3. Just before serving, stir in tomato, avocado, lime juice, hot sauce, and coriander. Serve immediately.

Nutrition Information (per serving):

energy (kilocalories) 87 kcal fat 4 g saturates 0.6 g polyunsaturates 1.1 g monounsaturates 2 g cholesterol 16 mg carbohydrate 5.6 g fibre, total dietary 0.9 g protein 8.5 g sodium 745 mg potassium 529 mg vitamin C 6 mg vitamin A 31 R.E. calcium 13 mg iron 0.4 mg vitamin D 0 mcg vitamin E 0.2 mg

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