Mexican soup with chicken
Replacing minced meat with lean chicken breast makes the dish much lower in calories and healthier. A very warming and nutritious soup, perfect as a complete meal on colder days.
Preparation: 50 min
Medium
Preparation: 50 min
Medium
Ingredients:
- 600 g water
- 1 g ground black pepper
- 70 g broth paste - CVR
- 400 g chicken breast
- 150 g red onion
- 2 g oregano
- 8 g hot paprika powder
- 4 g smoked paprika
- 12 g sweet paprika
- 240 g canned red beans
- 300 g sweet potato
- 1 g chili flakes
- 12 g garlic
- 200 g Pepper, red
- 220 g canned corn
- 60 g Oil, olive
- 20 g Oil, rapeseed
- 30 g tomato paste 30%, canned
- 400 g canned tomatoes (sliced)
- 200 g tomato passata
Method of cooking:
- Add 150 grams of red onion, peeled and cut into smaller pieces, and 3 cloves of garlic into the bowl. Chop for 10 seconds at speed 10. Add 70 grams of broth paste and 60 grams of olive oil.
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