Chicken quarters put to the pot, pour 8 cups of water, add bay leaf, black pepper peas, bring to boil, simmer for about 30-40 minutes.
Heat 2 tbsp of olive oil in the pan, put onions, celery, carrot, chili powder, cumin and oregano. Fry, stirring, for 7-8 minutes. Add garlic and fry for 1 minute. Then add mushed tomatoes with juice and cook 3 minutes.
Take out chicken from soup, flesh clean from the bones, slice in small pieces and put back to soup along with contents of the pan, red beans, corn and cilantro. Simmer for 15 minutes.
Pour cooked soup in bowls, garnish with chopped green onions and lime slices.
Ready in: 60 minutes.
Amount per serving - 410 Kcal