SPICY CHICKEN, TOMATO AND SPINACH SOUP – PHASE 2Jess Arroyo
300g chicken breast
1 can diced tomatoes
1.5 litres chicken stock
1 packet frozen spinach
2 tsp garlic
2 tsp chilli
1 red onion – sliced
Heat a pot and add onion, chilli and garlic.
Dry fry until becoming tender.
Add a dash of stock if needed to stop from sticking.
Add tomatoes and cook for a couple minutes.
Add stock and raw chicken.
Bring to the boil and simmer until chicken is cooked.
Remove chicken and shred.
Blend the tomato mix.
Add spinach and chicken. Mix and divide into 3 serves.
By Mel Wishart