Calories
197 kcal
Protein
34.5 g
Fat
41.8 g
Carbohydrates
24.7 g
Pour the water in a pot, add the chicken fillet and place the pot on the stove. Make the chicken broth. Then, remove the meat and the bones. Finally, chop the meat.
Wash, peel and finely chop the onion. Heat the olive oil in a deep saucepan and saute the onion until golden-brown.
Drain the liquid from the beans can. Add them to the saucepan, pepper them and continue to fry for another 5 minutes.
Pour the broth into the saucepan. Salt to taste and cook for another 7 minutes.
Add the corn. Keep heating for another 5-10 minutes. Cover the soup with a lid and remove it from the stove.
Let the soup cool down a bit. Serve it with nicely chopped dill and corn chips (nachos).
You can replace some vegetables with seasonal ones or those that you like better.
Be careful to not overcook the vegetables and the beans, otherwise you will end up with porridge instead of soup.
Bon Appetit!
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