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!

  • 45 mins
  • Serves 4
  • Beginner

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)

Method

Chilli and Lime Salsa

  1. Heat up the BBQ and add the chillies and the sliced lime and grill them until they are charred.
  2. Peel away the blistered chillies skin, scrape away the seeds and finely dice the flesh.
  3. 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

  1. Heat up a saucepan and add the oil. Add the diced onion and cook for 5 minutes until it is softened.
  2. Add the garlic and ground spices and cook for a further 2 minutes.
  3. Add the tinned tomatoes and stock and reduce it down by 1/3.
  4. Add the red kidney beans and chicken and simmer for 15 minutes until the chicken is cooked through.
  5. Stir through the chard, parsley and lime juice and season with salt and pepper.
  6. 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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