
Chili-spiced chicken soup
Inspired by a Mexican recipe, pozole, which is often made with pork.
SERVES 2-3
PREP 5 mins COOK 20 mins
* 2tbsp cooking oil
* 1 small red onion, chopped
*2 garlic cloves, chopped
* 3tbsp ancho chilli paste (or another mildly spiced smoky chilli paste)
*1/2tsp dried oregano
*300g cooked chicken or pork
*500ml chicken stock
TO SERVE (optional)
* 4-5 radishes, sliced
* Handful coriander, leaves picked
* Tortilla chips, crushed
* Lime wedges, for squeezing
* Soured cream dip or crème fraiche
* Fresh chilli, finely sliced
PER SERVING (for 3)
269 cals, 14g fat, 3g sat fat, 5g carbs
1 Heat the oil in a large saucepan and fry the onion and garlic for 8-10 mins until softened and beginning to colour.
This story is from the January 14, 2025 edition of Woman's Weekly.
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This story is from the January 14, 2025 edition of Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In

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