Nutrition per serving: 189 kcal, 5g Fats, 13g Carbs, 21g Protein

PCOS FRIENDLY MEXICAN SOUP WITH CHICKEN

Recipe by PCOS Meal PrepCourse: Snacks
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

189

kcal

Ingredients

  • 2 chicken breasts (around 10 oz./300g)

  • 2 tbsp. wheat flour

  • 1 tsp. turmeric

  • 1/2 tsp. chili powder

  • 5 ¼ cup (1.25 l) chicken stock

  • 1 tbsp. olive oil

  • 1 onion, chopped

  • 1/2 chili pepper, chopped

  • 2 garlic cloves, chopped

  • 2/3 cup (165g) tinned sweetcorn, drained

  • 1 tomato, chopped

  • ½ cup (120ml) tomato passata

  • Coriander, to serve

Directions

  • Cut the chicken breast into small pieces. Season with salt, and coat in a mixture of flour, turmeric and chili powder. Set aside.
  • Bring the chicken stock to the boil and then leave to simmer, covered, on the lowest heat.
  • Heat the oil in a large pan, add the chopped onion, chili pepper and garlic. Fry on medium heat for about 4 minutes until soft.
  • Next, increase the heat, add chicken and fry for about 1-2 minutes. Add the sweetcorn, chopped tomato and passata, cook together for another minute.
  • Transfer the contents of the pan to the hot stock and bring everything to a boil over high heat. Simmer for another 2 minutes.
  • Using a hand blender blitz the soup a few times, but not too much so that he soup still has a chunky texture.
  • Serve with chopped coriander and freshly ground black pepper.

Nutrition Facts

4 servings per container


Calories189

  • Amount Per Serving% Daily Value *
  • Total Fat 5g 8%
    • Amount Per Serving% Daily Value *
    • Total Carbohydrate 13g 5%
      • Protein 21g 42%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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