Mexican soup with a hint of chili
Nutritional values (per 100 g):
Calories: 46 kcal
Protein: 2.8 g
Fat: 1.7 g
Carbohydrates: 5.9 g
Fiber: 1.6 g
Ingredients (4 servings):
-
30 g chili peppers
-
1 tablespoon olive oil (10 g)
-
2 onions (200 g)
-
2 red peppers (500 g)
-
½ can of corn (100 g)
-
4 cups vegetable broth (1000 g)
-
100 g ground chicken meat
-
1 tablespoon tomato paste (30 g)
-
½ can of red beans (200 g)
-
1 can of diced tomatoes (400 g)
-
Salt, pepper, cumin (or cumin if you prefer), oregano - to taste
Preparation:
-
In a pot, heat the olive oil, sauté the diced onions and peppers. Sauté for about 3 minutes.
-
Add ground chicken meat and sauté until it changes color.
-
Pour in the vegetable broth and cook for 10 minutes.
-
Add beans, corn, tomatoes, and tomato paste. Season with spices.
-
Cook until the peppers soften and the soup thickens slightly.
Serve hot, preferably with cilantro and a bit of natural yogurt!
