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Tex-Mex Chilli Soup

Name: Tex-Mex Chilli Soup
Prep time: PM0.00T
Cook time: PM20.00T
Total time: PM20.00T
Cuisine: Global

(0)

20Min

Easy

Ingredients

4 Servings

1 piece

Boneless, skinned chicken breast, cut into cubes

1 tbsp

Vegetable oil, palm kernel

0.33 cup

Jalapeno, seeds removed amd sliced

1 piece

Celery stick, finely chopped

1 Small

Onions, finely chopped

2 Cloves

Garlic, finely chopped

10 g

Tomato Paste

1 tsp

ground cumin

1 Sachet

MAGGI® Chicken Noodle Soup

0.5 cup

Kidney beans, rinsed and drained

3 pieces

Tortilla chips

4 cups

Water

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Nutrition Value

Energy

419.09 kcal

Protein

27.14 g

Carbohydrates

58.18 g

Fats

8.64 g

Information per serving

Step 1
0 Min

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.
Step 2
0 Min

Add water and bring to a boil. Add MAGGI® Tomato Noodle Soup and kidney beans, and simmer over medium heat for 5 minutes.
Step 3
0 Min

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

Step 1 of 3

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.

Step 2 of 3

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

Step 3 of 3

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

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Tex-Mex Chilli Soup

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Recipe PDF

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