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Chilli, chicken & cheese soup

Method

  • Heat the oil in a large heavy-bottomed pot and gently saute the chillies and garlic until tender, stirring now and again.
  • Add the onion, potatoes, stock, tomatoes and seasonings. Mix well and gently cook for about 15-20 mins until the potatoes are tender.
  • Then add the cubed chicken, turn the heat right down, mix and gently simmer for about another 15 mins.
  • When ready, stir in the parsley and cheese. Remove from the heat and stir until the cheese has melted. Taste for seasoning.
  • Serve in large bowls with a simple green salad and/or crusty bread on the side.

Ingredients

  • 1 tbsp olive oil
  • 4 small red chillies, seeded & finely sliced
  • 4 garlic cloves, crushed
  • 1 large onion, chopped
  • 6-7 medium potatoes, peeled & neatly cubed
  • 5 cups chicken stock
  • 2 cans diced tomatoes
  • sea salt & freshly ground pepper
  • 2 large skinless chicken breasts, cubed
  • 3 tbsp chopped fresh parsley
  • a few handfuls grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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