Chilli and Lime Salsa & Chicken Taco Soup
Fall into flavour with this heart warming Chicken Taco Soup served with a delicious Chilli and Lime Salsa! Warm spices and autumn vibes mingle in this harvest-inspired bowl, turning every spoonful into a taste of autumnal heaven!
Ingredients
Chilli and Lime Salsa
- 350g Mixed Tomatoes (De-seeded & diced)
- 1 onion (Finely diced)
- 3 Mixed Chillies
- 1 Garlic Clove (Crushed)
- 1 Lime (Juice)
- Olive Oil
- Salt and Pepper
Chicken Taco Soup
- 1 tbsp Olive oil
- 1 Onion (Finely diced)
- 2 Garlic cloves (Crushed)
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Dried Oregano
- X2 400g Tinned Tomatoes
- 800ml Chicken Stock
- 4 Chicken Thighs (Skinless, boneless and diced)
- X1 400g Red Kidney Beans
- 200g Chard Leaves
- 15g Fresh Parsley
- 1 Lime (Juice)
- Salt and pepper
- 1/2 tbsp Yeo Valley Organic Soured Cream (or Crème Fraiche)
Try it with...
Method
Chilli and Lime Salsa
- Heat up the BBQ and add the chillies and the sliced lime and grill them until they are charred.
- Peel away the blistered chillies skin, scrape away the seeds and finely dice the flesh.
- Add to a mixing bowl with the rest of the ingredients. Add enough olive oil until you have a drizzling consistency and season with salt and pepper.
Chicken Taco Soup
- Heat up a saucepan and add the oil. Add the diced onion and cook for 5 minutes until it is softened.
- Add the garlic and ground spices and cook for a further 2 minutes.
- Add the tinned tomatoes and stock and reduce it down by 1/3.
- Add the red kidney beans and chicken and simmer for 15 minutes until the chicken is cooked through.
- Stir through the chard, parsley and lime juice and season with salt and pepper.
- Serve in a bowl with a dollop of the chilli salsa, Yeo Valley Soured Cream (or Crème Fraiche) and fried tacos.
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