Mexican Chicken and Bell Pepper Soup

Ingredients

• 1 teaspoon olive oil
• 1 onion, thinly sliced
• 1 teaspoon chili flakes
• 1 teaspoon dried oregano
• 3 garlic cloves, minced
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips

• 1 (400 g) can diced tomatoes
• 3 cups chicken stock
• 500 g free-range chicken breast fillets, sliced
• chopped coriander or parsley and lime wedge, to serve

Directions

1. 1

   Saute the onion, garlic, and chilli in the oil until fragrant.

2. 2

   Add stock, tomatoes, and oregano and bring to the boil.

3. 3

   Tip in the bell pepper and chicken, lower heat and simmer for 5 minutes, ot until chicken is just cooked through.

4. 4

   Serve sprinkled with the herbs and add a squeeze of lemon juice.