Mexican Chicken and Bean Soup
25 min
Under an hour
Sezamo
O supă mexicană vibrantă și plină de arome, perfectă pentru o cină rapidă și hrănitoare. Această rețetă combină pieptul de pui fraged cu fasole roșie, porumb dulce și roșii zemoase, totul asezonat cu chimen și chili pentru un gust autentic picant. Gata în mai puțin de 30 de minute, este alegerea ideală pentru zilele răcoroase.
Ingredients
Preparation method
Ingredients overview
- 1 teaspoon of rapeseed oil
- 1 large yellow onion
- 2 large jalapeño peppers
- 200 g of skinless chopped chicken breast
- 180 g of canned kidney beans
- 400 g of canned diced tomatoes
- 80 g of frozen corn
- 1 l of chicken broth
- 2 tablespoons of tomato paste
- 2 teaspoons of ground cumin
- 1 teaspoon of chili powder
- 2 tablespoons of lime juice
- 1 pinch of iodized table salt
- 1 pinch of ground black pepper
Preparing the Base
Heat the rapeseed oil in a large pot over medium-high heat. Add the diced onion and jalapeño peppers (seeded and chopped) and cook for about 2 minutes or until softened.
Cooking the Soup
Stir in the cooked and chopped chicken breast, kidney beans, diced tomatoes, corn, chicken broth, tomato paste, cumin, and chili powder. Bring the mixture to a boil, then reduce heat to low.
Let the soup simmer for 5 minutes, stirring occasionally. Finally, add the lime juice and season with salt and pepper to taste. Serve hot.
Chef's tip
For added texture, serve the soup with tortilla chips on top and a dollop of sour cream.
Nutritional values
Discover also
We Also Recommend
Show all
40 min
Under an hour
