Mexican Chicken and Lime Soup

Preparation: 10 minutes

Cook Time: 10 minutes

Makes: 6 servings

Ingredients:

10 ml Becel Oil
1 onion (medium), chopped
2 cloves garlic, minced
1 boneless, skinless chicken breast (1 lb/500g), diced in 1/2-inch (1.25 cm) pieces
1.5 litres chicken stock (reduced sodium)
1 tomato (medium), seeded and diced
125 ml ripe avocado, diced
30 ml fresh lime juice
0.5 ml hot sauce, or to taste
50 ml fresh coriander, coarsely chopped

Directions:

1. In a large saucepan, heat oil over medium-low heat. Add onions and garlic and cook for about 3-5 minutes or until softened, stirring occasionally.

2. Add stock and bring to a boil. Stir in chicken and reduce heat to low. Partially cover and simmer very gently for about 10 minutes.

3. Just before serving, stir in tomato, avocado, lime juice, hot sauce, and coriander. Serve immediately.

Nutrition Information (per serving):

energy (kilocalories) 87 kcal
fat 4 g
saturates 0.6 g
polyunsaturates 1.1 g
monounsaturates 2 g
cholesterol 16 mg
carbohydrate 5.6 g
fibre, total dietary 0.9 g
protein 8.5 g
sodium 745 mg
potassium 529 mg
vitamin C 6 mg
vitamin A 31 R.E.
calcium 13 mg
iron 0.4 mg
vitamin D 0 mcg
vitamin E 0.2 mg

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