Sometimes, after a hard day at work and snacks in dry food, you want hot soup for dinner, but you don't want to mess around in the kitchen. Here's how to make a quick quick Mexican soup.
Cooking description:
A quick and easy chicken taco soup, whipped up in just 20 minutes. This soup requires pre-cooked chicken. This can be grilled chicken left over from the holiday or smoked chicken legs. For Mexican soup you need the Mexican Taco seasoning, it is sold ready-made, but if you do not have it, you can make it yourself at home. In fact, it is a mixture of spices: cumin, chili, oregano, paprika, black pepper, dried garlic. Mix all these spices and the Taco seasoning is ready. Garnish the soup with a sprig of herbs when serving.
Purpose: For dinner
Main ingredient: Vegetables / Poultry / Legumes / Beans
Cuisine geography: Mexican
Ingredients:
- Ready chicken - 300 Grams
- Chicken Broth - 2 Glasses
- Canned Corn - 200 Grams
- Canned Beans - 200 Grams (or Beans)
- Bulgarian pepper - 1 Piece
- Onion - 1 Piece
- Tomatoes - 200 Grams
- Tomato paste - 2 Tbsp. spoons
- Seasoning "Taco" - 1 Art. the spoon
- Vegetable oil - 2 Tbsp. spoons
Servings: 6
How to make a Quick Quick Soup
1 Finely chop the onion and bell pepper and fry in vegetable oil in a saucepan until golden brown. 2 Add beans, tomatoes, corn, tomato paste, tacos and chicken. Heat it all together for 15 minutes. 3 Season with salt and pepper. Pour everything with broth, and when the soup boils, boil for a couple more minutes.