Chicken Chilli Soup

Ingredients:

1 lime
1 medium onion
4 cups water
2 cups shredded cabbage
2 small chillis (seeded and chopped)
1 sliced shallot
5 stalks parsley
400g tomatoes (canned)
440g corn kernels (canned)
6 skinless chicken legs


Directions:
Place chicken, water, onion and parsley into a large saucepan. Bring to the boil, cover and simmer for 30 minutes. Remove parsley stalks.

Add cabbage, corn (and surrounding liquid), tomatoes and green shallots. Cook, covered for a further 5 minutes.

Place chopped chilli in bowl, ladle soup over the top and squeeze lime juice over.

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