Ingredients
10 minutes
4 people
Chicken and Bean Soup Ingredients 2 cans of drained beans
1 tablespoon olive oil ½ kilo boneless, skinless chicken breasts diced 3 teaspoons salt 1 medium onion, diced 3 cloves garlic, minced 2 cans green chile 2 teaspoons ground cumin 1 teaspoon dried oregano ½ teaspoon cayenne 1 teaspoon chili powder ½ teaspoon ground black pepper 4 cups chicken stock 2 cups frozen thawed corn, to serve shredded cheddar cheese fresh coriander leaves sour cream
How to prepare
25 minutes
Place one can of beans in a medium bowl and mash with a potato masher or fork until lumpy.
Add olive oil to a large saucepan over medium-high heat.
Add chicken and season with a teaspoon of salt.
Cook, stirring occasionally, until chicken is fully cooked through and browned on all sides, about 10 minutes.
Add the onions and cook, stirring frequently, until softened and golden brown, about 3-4 minutes.
Add garlic, green pepper, cumin, oregano, cayenne pepper, chili powder, and black pepper, and stir until chicken is covered and spices are fragrant, about 1 minute.
Add the mashed beans and chicken broth, and stir until combined.
Bring the soup to a boil over low heat, then reduce the heat, cover and simmer for 15 minutes.
Add the remaining whole beans, corn and 2 teaspoons of salt.
Cover and continue to simmer over low heat for 10 minutes until completely heated up.
Put the hot peppers in bowls, add the grated cheddar cheese, coriander and sour cream, and serve hot for your family with health and wellness.
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