Soupy Sundays- Mexican Chicken Soup

As the days get colder, the soup needs to get hotter.... right???
Let me share with you a hot and delicious soup with flavours and ingredients from south of the border- Mexico.

This soup is adapted from a Glow (the Shopper's Drug Mart Magazine) issue from last year. It has fresh flavours and nice warm, earthy flavours. A perfect winter soup combination.

Mexican Turkey Soup

Ingredients:
2 tbsp olive oil
1 glove of garlic- minced
1 large carrot, chopped
1 celery stalk, chopped
1 796ml can diced tomatoes
4 cups chicken broth
1/4 tsp dried cumin
1/4 tsp dried coriander
1/8 tsp of chili powder (or more!)
1 1/2 cups frozen corn
1 1/2 cups cooked and shredded chicken
1/2 cup chopped fresh cilantro
Juice from 1 lime
1 avocado, chopped

Before I even got started, I had to get some chicken all cooked up and shredded. So here's my quick and awesome trick....

Some delicious sea salt blend. A lovely present from my friend Roshni. Look, it even comes with it's own little scoop.

 Some sea salt, some herbs, some spices...

All you need to do is place your chicken breasts in a pan, rub a little olive oil on them and them sprinkle with the sea salt blend. Cook at 400 for about 25 minutes. Done! Cool them and shred them with forks. (You'll only need about 2, but keep the rest in the fridges for leftovers to add to salads and stirfries during the week).

Now here are the directions for this lovely soup.

Directions:
Heat oil in a large pot and sauté garlic, onion, carrot and celery until they start to soften, about 3 minutes. Add tomatoes, spices and chicken broth, while stirring. Bring to a boil, reduce heat and let simmer for 10 minutes. Add corn, chicken and continue to simmer for 4 minutes. Divide among bowls.

 Nice.... but wait....

 Top with cilantro, avocado and lime juice.

This makes 8, 1 cup servings. Here's the nutrition per serving:
216 calories, 9 g fat, 5 g fibre, 14 g protein

Served with some oven-toasted chili spiced tortillas cut into wedges.