This wonderful wholesome soup is wonderful to enjoy on a cold and wet winter evening. Instead of using split peas, another option would be using red lentils. However, if you choose to use them, be aware that they do tend to cook faster and there is no need to soak them overnight.

Chicken and Pea Soup - Easy Mexican Recipe For Mexican Starter Soup Course

• 1/2 cup green split peas
• 1 cup yellow split peas
• 2 bay leaves
• 1 small onions
• 2 chicken breast fillets
• 10 peppercorns
• 1 litre water
• 2 cups chicken stock
• 1 tbsp fresh coriander (chopped)

HINT: If you soak the split peas in cold water overnight, it will cook faster. Do not add any salt. Drain the split peas and use fresh water when boiling them.

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• In a large pot, combine the split peas, onion, bay leaves, peppercorns and water
• Bring to a boil, stirring occasionally
• Reduce heat and simmer uncovered till peas are soft
• Skim top while simmering to remove any scum
• Remove from heat and cool
• Discard bay leaves
• Heat chicken stock in another pot
• Poach chicken fillets till tender
• Drain and reserve the stock
• Cut the cooled chicken into strips and set aside
• Pour split pea mixture into a food processor
• Puree till smooth (1 to 2 mins)
• Return mixture to pot
• Add in chicken, reserved stock and coriander
• Heat through and serve
• You may garnish with a few leftover coriander leaves

NOTE: The soup may be made several hours before it is needed. You can reheat the chicken and pea soup gently just before serving.

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