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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 until vegetables are soft.
Add water and bring to a boil. Add MAGGI® Tomato Noodle Soup and kidney beans, and simmer over medium heat for 5 minutes.
Serve in individual soup bowls and optionally garnish with tortilla chips.
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