Recipe: Megan Priscott from Red Kitchen | Photography: Ashlee DeCaires

I love the Mexican flavours in this soup. When I need a pick-me-up vege hit, I cut everything up really chunky, hold back on the stock and spoon a pile of this goodness onto my plate like a little mountain. I add chunks of kumara if I’m making it for my kids (and Dad) as they all need the extra carbs.

50ml olive oil
4 chicken thighs, bone in
1 onion, peeled and chopped
6 cloves garlic, finely sliced
1 large red capsicum, chopped into small pieces
2 stalks celery, chopped
2 carrots, cut in chunks
2 tsp ground cumin seeds
2 tsp smoked paprika
1 tsp chilli flakes
500g chopped tomato (can use tinned)
1 litre vegetable stock
¾ cup long grain white rice
1x 400g can black beans
1x 400g can whole kernel corn or 2 cobs fresh corn
1 avocado
corn chips

Heat the oil in a large pot until it’s sizzling. Add the rice and fry slowly till it’s golden brown, about 7 minutes. Add the chicken and fry till golden brown.

Reduce the heat to medium and add the onion, garlic, capsicum, carrots and celery and cook until the veges begin to soften, about 5‒7 minutes.

Stir in the spices, then add the tomatoes. Cook this for a few minutes, scraping all the caramelised goodness off the bottom of the pot, and then lastly add the stock. Bring the soup to the boil and simmer for 15 minutes.

Add the beans and corn.

Serve in bowls and top with chopped avocado, a squeeze of lime, corn chips and coriander.

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