Mexican-style Chicken Soup

Vienna's been feeling a bit sorry for herself this week. Her teeth are coming through and she's had a bad case of the sniffles so I thought I'd make her some chicken soup to feel better and put a bit of a YMHT spin on it.

Ingredients

• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 red chilli, chopped
• 400g chicken, diced and grilled
• 1 can sweetcorn, drained
• 1 can chopped tomatoes
• 800 ml stock (see below)
• 1 tbsp tomato puree

For the Stock

• 800 ml water
• 1 bay leaf
• 1 tsp coriander
• 1 tsp oregano
• a pinch of tarragon
• the chicken from the ingredients above

1. Put 800ml water into a saucepan and add the herbs. Bring to the boil and simmer for 5-10 minutes.
2. Add the chicken, cover, and simmer for another 10-15 minutes.
3. Don't forget to take the bay leaf out before you use it!

Method

1. Put the onion, garlic and chilli in a large saucepan and cook until soft.
2. Add the tomatoes, sweetcorn and tomato puree. Stir well.
3. Mix in the stock with the chicken in and leave to simmer for 15 minutes.

 It's great with a nice bit of buttery toast. Vienna had hers with a jacket potato, broccoli and some kidney beans. I gave her some of the juice in a cup so she could have her own cuppa soup too!