Tex-Mex Chilli Soup

Name: Tex-Mex Chilli Soup
Prep time: 5 s
Cook time: 20 s
Total time: 20 s
Yield: 4
Cuisine: Global
Ingredients: 1 piece Boneless skinned chicken breast cut into cubes; 1 tablespoon Vegetable Oil; 1/3 cup Jalapeno seeds removed amd sliced; 1 piece Celery stick finely chopped; 1 Small Onions finely chopped; 2 Cloves Garlic finely chopped; 10 grams Tomato Paste; 1 teaspoon ground cumin; 1 Sachet MAGGI® Chicken Noodle Soup; 1/2 cup Kidney beans rinsed and drained; 3 pieces Tortilla chips; 4 cups Water

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Easy

•

20 Min

Ingredients

4 Servings

skinned chicken breast fillet

1 piece

Vegetable Oil

1 tbsp

Jalapeno, seeds removed amd sliced

0.33 cup

Celery stick, finely chopped

1 piece

Onions, finely chopped

1 Small

Garlic, finely chopped

2 Cloves

Tomato Paste

10 g

ground cumin

1 tsp

MAGGI® Chicken Noodle Soup

1 Sachet

Kidney beans, rinsed and drained

0.5 cup

Tortilla chips

3 pieces

Hot Water

4 cups

Utensils and appliances

Nutritional Information

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Carbohydrates

58.18 g

Energy

419.09 kcal

Fats

8.64 g

Protein

27.14 g

Nutrition Table Footer

Recipe steps

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In a deep saucepan, cook chicken breast in vegetable oil until cooked. Add peppers, celery, onion, garlic, tomato paste and cumin, and sauté over medium heat unti

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Add water and bring to a boil. Add MAGGI® Tomato Noodle Soup and kidney beans, and simmer over medium heat for 5 minutes.

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Serve in individual soup bowls and optionally garnish with tortilla chips.

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Tex-Mex Chilli Soup

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