 Preparation Time |
10mins
|
 Cooking Time |
30mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
1
|
Low cal spray
1 litre Chicken or Vegetable stock
4 tbsp Wholegrain flour
4 Chicken breasts, skinless and cut into small chunks
1 Onion, cut into slices.
1 Lime, juiced
2 tbsp Paprika
1 tbsp Chili powder
1 tbsp Cumin
2 tsp Cayenne pepper
1/2 tsp Salt
2 Garlic cloves, minced
60g Reduced far creme fraiche
1 Wholemeal tortilla, cut into strips
Cilantro
In a small bowl, whisk around 200ml of broth with flour until the mixture is smooth.
Add the mixture and additional stock to a large saucepan and heat over medium heat until boiling.
While the stock heats, add some low cal spray to a saucepan and heat.
Add the chicken pieces to the pan and cook for 5 mins. Next add the onion and garlic and cook until chicken has browned and vegetables have softened.
Remove the chicken and veg from the pan and set aside.
When the stock has heated, add in the chicken, onion, garlic, lime and spices.
Let the soup simmer over medium heat, stirring occasionally, for 20-25 mins.
Ladle into bowls and add creme fraiche to each.
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