Caldo de Pollo con Nopales y Elote (Chicken, Cactus and Corn Soup)
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Ingredients
- 500 g chicken thigh fillets
- 300 g nopales (cactus paddles), drained and sliced
- 2 sweetcorn cobs
- 1 onion
- 2 garlic cloves
- 1000 ml chicken stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 263 kcal
- Protein
- 29.5 g
- Carbohydrate
- 18.7 g
- of which sugars
- 5.8 g
- Fat
- 7.3 g
- of which saturates
- 1.7 g
- Fibre
- 3.7 g
- Salt
- 2.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion and garlic cloves in a large pan for 5 minutes.
- 2
Pour in the chicken stock and add the chicken thigh fillets, then simmer for 15 minutes until cooked through with no pink remaining.
- 3
Shred the chicken and return it to the pan with the nopales and the sweetcorn cobs, halved.
- 4
Simmer for a further 8 minutes until the corn is tender.
- 5
Scatter with fresh coriander before serving.
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