This sumptuous chicken soup is copied from a Peruvian recipe called aguadito de pollo, but I took a quick detour through Mexico by adding kidney beans. Consuming protein consistently is a healthy (and low-calorie) way to feel full if you need to feel full. Pair with slices of whole wheat bread (50g slice = 125 calories).
timing
Preparation time: 10 minutes
Cooking time: 25 minutes
service
2
Calories per serving
311
material
1 small onion, peeled and coarsely chopped
1 clove garlic (peeled and coarsely chopped)
1 large green chilli, seeded and coarsely chopped
30g coriander, leaves and stems roughly chopped
1 lime juice
1 tablespoon extra virgin olive oil
40g quinoa (washed)
500ml chicken stock cube
150g cooked chicken breast (sliced)
Small red kidney beans (drained weight 130g) x 1 (drain and rinse)
Method
Place the onion, garlic, chile, cilantro, and lime juice in a food processor and blitz until you get a salsa-like consistency.
Heat a large pot over medium heat and add the oil.
Add the contents of the food processor to the pot and sauté gently for about 2 minutes.
Add the quinoa and stock, heat to near boiling, then reduce heat and simmer for 15 minutes.
Next, add the shredded chicken and beans, mix well, taste, and season with salt and pepper.
Simmer for another 5 minutes and enjoy.