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Chicken Taco Soup ( Chicken / Soups )

3 cups chicken stock
1 cup lamb stock (or all 4 cups of chicken stock)
1 dry red chilli
2 tbsp oil
1 taco shell crumbled
1/2 onion, finely chopped
190 g cooked chicken, shredded
2 tbsp fresh lime juice
salt and pepper to taste

Boil 1 cup of chicken stock. Pour boiling stock over chilli and leave for 30 minutes. Discard the stem and seeds of the chilli and chop it finely and keep aside. Reserve the stock. Heat oil in a pan and fry the taco bits till golden. Drain on tissue papers. Add onion to the oil and and fry till until soft but not brown. Add all the stock and simmer for 10 minutes. Add chicken and lime. Season with salt and pepper. Simmer for another 5 inutes. Place taco bits in serving bowls and pour the soup. Garnish with the chopped chilli.