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Chilli Chicken Soup

Written on Friday, 9 February 2018 | February 09, 2018



  • 1 large onion, finely chopped
  • A little vegetable oil
  • 2 garlic cloves, crushed 
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper
  • 2 green chillies, finely chopped
  • 6 boneless, skinless chicken thighs, chopped
  • 4 chopped tomatoes
  • 600ml fresh chicken stock
  • 400g tin kidney beans, drained and rinsed
  • soured cream to serve
  • Cheddar cheese grated
1. Fry the onion in a little oil in a deep saucepan for 10 minutes, stirring now and then. Add the garlic, cumin seeds, ground coriander, ground cinnamon, cayenne pepper and chillies. Add the chicken pieces and stir to coat in the spices.
  1. 2. Pour in the chopped tomatoes and chicken stock, season well and bring to a simmer. Simmer for 20 minutes, then add the kidney beans and simmer for 10 more minutes.
  2. 3. Serve with a grating of cheddar and soured cream.


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