Mexican Soup with Chicken & Beans
25 min
Under an hour
Knuspr-Küche
Preparation method
Ingredients overview
- 1 tsp rapeseed oil
- 1 large yellow onion (diced)
- 2 fresh jalapeños (seeded and chopped)
- 200 g cooked chicken breast (skinless, diced)
- 180 g kidney beans (canned, drained)
- 1 can diced tomatoes (400 g)
- 80 g corn (frozen)
- 1 l chicken broth
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp lime juice
- Salt
- Black pepper (ground)
1
Heat the rapeseed oil in a large pot over medium heat. Add the diced onion and chopped jalapeños and sauté for about 2 minutes until soft.
2
Stir in the diced chicken, kidney beans, diced tomatoes, corn, chicken broth, tomato paste, cumin, and chili powder. Bring everything to a boil, then reduce the heat and simmer for about 5 minutes over low heat, stirring occasionally.
3
Finally, add the lime juice and season the soup with salt and pepper. Serve hot.
Chef's tip
For an authentic experience, serve the soup with a dollop of sour cream, fresh cilantro, and crispy tortilla chips.
Ingredients
Price per portion:€ 1.40
Ingredients
Nutritional values
Energy value
774.04 kJ185 kCalFats
5 gCarbohydrates
15 gProtein
18 g