Taco Soup on Сhicken Broth

Recipe from Kate Logan

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Cook time: 25 min

Servings 6

Updated 20.02.2023

A simplified alternative to the famous Mexican soup.The original thick soup with beans, corn and beef stuffing will be liked by lovers of spicy, unusual and traditional Mexican dishes. A Mexican soup that has a spicy and rich taste, a pleasant aroma and looks very appetising. It's also prepared very simply and relatively quickly.

Boiled chicken breast

2,3 lbs.
Canned beans

3 cans
Canned corn

3 cans
Carrot

6 pcs.
Bulb onion

6 pcs.
Ground red pepper

6 teaspoons
Salt, spices

to taste
Dill

to serve

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!