Servings: - 2 +
200 gr Breast chicken
80 gr Beans canned
25 ml Oil olive
80 gr Corn canned
50 gr Paste tomato
80 gr Onion
100 gr Carrot
2 heads Garlic
0.25 Chilli
Salt Add to taste
Pepper black ground Add to taste
Paprika Add to taste
Сumin Add to taste
Basil Add to taste
Sugar Add to taste
3 sprig Parsley
Mexican tomato soup with chicken breast, canned beans and corn. This colorful dish is in keeping with this exotic country. Cooking it is pure pleasure. While the chicken broth is cooking, the rest of the ingredients are quickly combined in a frying pan into a bright multi-colored dressing. The rich aroma and great taste of this spicy Mexican tomato soup comes from a combination of ingredients. Here chicken meat, vegetable additives, savory seasonings and spices, canned beans and corn kernels. For decoration and more calories, add a portion of nachos.
We cook the broth. We cut the chicken breast into cubes with a side of 2 cm. We send the prepared meat to the pan.
Pour in 700 ml of clean cold water. Bring the contents of the pan to a boil, remove the foam, add salt. Boil the broth for 20-25 minutes.
Cooking vegetable dressing. In a frying pan with vegetable oil, sauté finely chopped onion until translucent. Heating of the stove is below average.
As soon as the onion acquires a slightly golden color, add tomato paste to it. We mix.
After 2-3 minutes, add chopped carrots on a grater. We mix all the components together.
Add beans and corn to the stewed vegetables.
In the resulting mixture, we introduce finely chopped chili peppers and garlic, the rest of the seasonings and spices. We adjust the spiciness of the dressing according to our own preferences. Mix all the ingredients together, simmer them for 2-3 minutes over low heat.
We shift the finished dressing to a saucepan with meat and broth. We mix everything well. Cook the soup over low heat for five minutes.
Ready Mexican soup with tomato paste served hot. Sprinkle it with chopped parsley, complement it with corn tortillas or nachos chips.
Enjoy your meal!
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