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Mexican Chicken Soup | Spicy & Quick
(0)
25 min
Quick
Gurkerl Küche
Diese herzhafte mexikanische Hühnersuppe ist der perfekte Seelenwärmer für kalte Tage. Mit zartem Hendl, proteinreichen Kidneybohnen und süßem Mais ist sie nicht nur gesund, sondern auch im Handumdrehen zubereitet. Ein Spritzer frischer Limettensaft verleiht der Suppe eine wunderbare Frische, während Kreuzkümmel und Chili für das authentische Aroma sorgen. Ideal als schnelles Mittagessen oder leichtes Abendessen für die ganze Familie!
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
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.
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.
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.
Ingredients
Nutritional values
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