Recipe for Chicken Soup in Mexican Style

Number of servings - 6-8

Ingredients:

Chicken quarters - 3 pcs.
Onion - 1 pc. (peeled and diced)
Celery - 2 stalks (diced)
Carrot - 1 pc. (peeled and diced)
Garlic - 3 cloves (finely chopped)
Ground cumin - 1/4 tsp
Dried oregano - 1/4 tsp
Canned tomatoes - 1 1/2 cups (14 oz)
Canned red beans - 1 1/2 cups (14 oz)
Canned corn - 3/4 cup (7 oz)
Chili powder - 1 tsp
Bay leaf - 1 pc.
Black pepper peas - 10 pcs.
Chopped cilantro
Chopped green onions
Lime slices
Salt to taste

Directions:

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.

Nutritional Information:

Amount per serving - 410 Kcal