Usuba
Chicken and Mexican Bean Soup
A hearty chicken soup with vegetables and canned beans with chili. Made on chicken broth with potatoes, corn, and sautéed vegetables. Perfect for lunch or dinner.
- Total
- 70 min
- Standard serving
- 512.5 g
1
Ingredients
Total 8
Instructions
- 1
Step 1
Pour 2 liters of water over the chicken fillet and cook the broth. When the fillet is ready, remove it from the pot.
- 2
Step 2
Add diced potatoes, canned corn, and beans with chili to the ready broth.
- 3
Step 3
In a pan, sauté the sliced onion, carrots, and bell pepper. Transfer the sautéed vegetables to the broth.
- 4
Step 4
Slice the cooked chicken fillet and add it to the soup.
- 5
Step 5
Salt and pepper the soup to taste. Add fresh dill before serving.
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