Mexican Chicken Soup | Spicy & Quick
25 min
Quick
Gurkerl Küche
Ingredients
Price per portion:€ 2.85
Ingredients
You probably have at home
Preparation method
Ingredients overview
- 1 tsp rapeseed oil
- 1 large yellow onion (diced)
- 2 large fresh jalapeños (seeded and chopped)
- 200 g cooked skinless chicken breast (shredded or diced)
- 180 g kidney beans (canned, drained)
- 400 g canned diced tomatoes (1 can)
- 80 g corn kernels (canned or frozen)
- 1 l chicken broth
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp lime juice
- Salt
- Black pepper
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 prepared chicken breast, 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, stirring occasionally.
3
Finally, add the fresh lime juice and season the soup with salt and pepper. Serve hot.
Chef's tip
Serve the soup as desired with a dollop of sour cream, fresh cilantro, or crispy tortilla chips.
Nutritional values
Energy value
774.04 kJ185 kCalFats
5 gCarbohydrates
15 gProtein
20 gWe Also Recommend
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150 min
Under an hour
