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Tex-Mex Chilli Soup
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Not included in this recipe
Treenut
Peanuts
Fish
Crustaceans
Ingredients
Servings
-
4 Portions
+
Boneless, skinned chicken breast, cut into cubes
1 piece Boneless, skinned chicken breast, cut into cubes
Vegetable oil, palm kernel
1 tablespoon Vegetable Oil
Jalapeno, seeds removed amd sliced
1/3 cup Jalapeno, seeds removed amd sliced
Celery stick, finely chopped
1 piece Celery stick, finely chopped
Onions, finely chopped
1 Small Onions, finely chopped
Garlic, finely chopped
2 Cloves Garlic, finely chopped
Tomato Paste
10 grams Tomato Paste
ground cumin
1 teaspoon ground cumin
MAGGI® Chicken Noodle Soup
1 Sachet MAGGI® Chicken Noodle Soup
Kidney beans, rinsed and drained
1/2 cup Kidney beans, rinsed and drained
Tortilla chips
3 pieces Tortilla chips
Water
4 cups Water
Tex-Mex Chilli Soup
Nutri value
| Carbohydrates | 58.17 g |
| Energy | 419.08 kcal |
| Fat | 8.63 g |
| Protein | 27.14 g |
| Fiber | 6.83 g |
| Sodium | 1092 g |
| Sugar | 3.54 g |
Instructions
3 Steps
20'
Total
5'Preparation
20'Cooking
0'Waiting
Tex Mex Chili : MAGGI Recipes - تكس مكس الحارة : وصفات ماجي
Step by step
1 of 3
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Step 1
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.
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2 of 3
0'
Step 2
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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3 of 3
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Step 3
Serve in individual soup bowls and optionally garnish with tortilla chips.
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Tex-Mex Chilli Soup
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