Mexican Chicken Soup
24 Kitchen — the Ranch Lady: frequently asked questions.
Ingredients
| 3 | chicken breasts (half a butterfly each) |
| 1 ч.л. | hot red pepper |
| 1 ч.л. | cumin |
| — | salt |
| — | black pepper |
| 500 гр | can of diced tomatoes |
| 500 гр | can of tomatoes with hot peppers |
| — | tomato purée (large small-size can) |
| — | can of black beans |
| 1 | onion |
| 1 | red pepper |
| — | chicken stock, to cover |
| ½ | lime |
| — | cheddar, to serve |
| — | sour cream, to serve |
| — | tortilla chips, to serve |
Instructions
- Place 3 chicken breasts (not whole butterflies, but half a butterfly), 1 tsp hot red pepper, 1 tsp cumin, salt, black pepper, a 500 g can of diced tomatoes, a 500 g can of tomatoes with hot peppers, a large small-size can of tomato purée, a can of black beans, an onion, and a red pepper into a pot.
- Add chicken stock to cover everything.
- Cover and cook on high for 5 hours.
- When done, shred the chicken with a fork and squeeze in half a lime.
- Serve sprinkled with cheddar, sour cream and tortilla chips.