Another masterpiece of Mexican cuisine. Amazing chili soup with beans, chicken and cheese. Serve with cornbread and salad.
Prep.: 10 minutes Cooking time: 25 minutes Servings: 4 servings
- 1 tbsp olive oil
- 4 chicken breasts, skinless, boneless, chopped
- 1 onion, chopped
- 1 ¼ cup chicken broth
- 100 g chopped chili pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 100 g shredded cream cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried coriander
- ⅛ teaspoon cayenne pepper
- 500 g beans
- 2 green onion spears, chopped
Heat the oil in a large saucepan over medium heat. Saute chicken and onion in oil for 4-5 minutes or until onion is soft.
Add chicken broth, chili, garlic powder, cumin, oregano, coriander, and cayenne. Reduce heat and simmer for 15 minutes.
Add the beans and simmer for 5 more minutes. Garnish with green onions and grated cheese.
Calories 357 kcal (17%) Fat 9.7 g (13%) Protein 39.3 g (78%) Carbohydrates 27.8 g (7%) Cholesterol 81 mg (27%) Fiber 6.3 g (25%) Sodium 490 mg (20%)
Try simple and easy Brussels sprouts with bacon
Bon Appetit with kitchen background!