Mexican Chicken And Bell Pepper Soup - cooking recipe

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

Preparation

Saute the onion, garlic, and chilli in the oil until fragrant.
Add stock, tomatoes, and oregano and bring to the boil.
Tip in the bell pepper and chicken, lower heat and simmer for 5 minutes, ot until chicken is just cooked through.
Serve sprinkled with the herbs and add a squeeze of lemon juice.