Name: Mexican chicken and corn soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 - 3 chicken legs (drumsticks and thigh), bone in and skinless (or use chicken leftovers, see recipe tip); 1/2 teaspoon salt; 2 - 3 cups water; 2 garlic cloves, peeled and crushed; 1/2 onion, diced; 1 tablespoon dried oregano; 1 teaspoon cumin seeds; 1 cup corn kernels; decent pinch white pepper; 1 - 2 chillies, deseeded and chopped; Garnishes; 1 cup cabbage, finely shredded; fresh coriander sprigs; 1/4 red onion, finely diced; 2 tomatoes, diced; 1 - 2 limes, cut into wedges; handful corn tortilla chips; extra chillies, chopped

Mexican chicken and corn soup

Try Nici Wickes' lighter recipe for pozole (poh-zol-ay), a hearty Mexican soup. This version uses chicken that takes on the flavours of the broth beautifully. This dish is all about the garnishes, so get creative!

Serves 4

Cook

50M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

2 – 3 chicken legs (drumsticks and thigh), bone in and skinless (or use chicken leftovers, see recipe tip)

1/2 teaspoon salt

2 – 3 cups water

2 garlic cloves, peeled and crushed

1/2 onion, diced

1 tablespoon dried oregano

1 teaspoon cumin seeds

1 cup corn kernels

decent pinch white pepper

1 – 2 chillies, deseeded and chopped

Garnishes

1 cup cabbage, finely shredded

fresh coriander sprigs

1/4 red onion, finely diced

2 tomatoes, diced

1 – 2 limes, cut into wedges

handful corn tortilla chips

extra chillies, chopped

Method

1.Cover the chicken with salted water (about 2-3 cups) in a large pot and bring to a simmer. Add the garlic, onion and herbs.

2.Cook, covered, for 30-45 minutes or until the meat can be teased easily from the bone with a fork.

3.Add the cumin, corn, pepper and chillies, cooking for 5 minutes, covered. Taste and adjust the seasoning – it may need more salt, pepper or chilli.

4.Remove from the heat. Transfer the chicken to a plate and leave the soup to steep. Use a fork to shred the chicken pieces, then add the meat back into the soup.

5.Garnish the soup with the shredded cabbage, coriander sprigs, onion, tomatoes and a wedge of lime. Serve the tortilla chips, additional chillies and any leftover garnishes on the side.