Happy May 5th – otherwise known as Cinco de Mayo!
Cinco de Mayo is a day for commemorating the Mexican Army’s victory over the French Empire at the Battle of Puebla, on May 5, 1862. What better way for us to help celebrate than sharing with all our fellow Mexican foodies this hearty, delicious Mexican soup recipe. Combining complex flavours and multiple textures, this truly is a sensory delight.
We have put a Sadie’s Kitchen spin on things by adding our Comforting Chicken Bone Broth for added depth, and some fresh lime juice to really give it a delicious kick!
What you need:
2 tbsp rapeseed oil
1 onion, chopped
4 garlic cloves, crushed
1 large pepper, thinly sliced
1 chilli, finely chopped
2 tsp ground cumin
400g canned tomatoes
2 packs of Sadie’s Comforting Chicken Bone Broth
2 chicken breasts, diced
200g cheddar cheese, grated
1 avocado, cubed
1 lime, juiced
Fresh coriander to garnish
What to do:
Heat the oil in a large saucepan, add the onion, pepper and garlic, soften for 5 mins
Add the chilli and cumin, fry for 1 min
Pour in the tomatoes, along with your Sadie’s Comforting Chicken Bone Broth
Mix well, then using a hand blender, blitz until you reach desired consistency
Add the chicken and bring to the boil
Simmer for 12 mins until the chicken is cooked through
Squeeze in lime juice & season to taste
Garnish with some grated cheese, chopped avocado, a sprinkle of coriander and lime wedges.