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Chicken Mexican Soup

VIEWS 1896

Energy (kcal) - 164

Protein (g) - 14.5

Carbohydrate (g) - 17.3

Fat (g) - 3.5

Khyati's Health-O-Meter Says:

This zesty soup is loaded with chicken, kidney beans in a mildly spicy broth. Chicken and beans being dense in proteins is a balance between animal-plant protein sources, which helps in building body tissues and acts a fuel to the body. Overall, this dish contains many ingredients that boost the immune system and has anti-inflammatory properties.

  • Shredded chicken - 50g
  • Red kidney beans [rajma], (boiled) - 3 tbsp 
  • Roughly chopped Tomatoes - 1 medium 
  • Roughly chopped Green capsicum - 1
  • Chopped onions - 1 medium 
  • Finely chopped garlic - 3-4 cloves
  • Chicken stock / Plain water - 1 cup 
  • Tabasco sauce - 1/4th tsp
  • Paprika powder - 1/4th tsp
  • Dried thyme - 1/4th tsp
  • Black pepper powder - 1/4th tsp 
  • Salt - as per taste
  • Oil - 1/2 tsp
Step 1 Heat oil in a non-stick pan, add garlic, capsicum & onion and saute until it turns light gulden.  Step 2 Add shredded chicken, boiled rajma and simmer until chicken is partially cooked.  Step 3 Add tabasco sauce, black pepper powder, paprika powder & thyme and simmer for 1-2 minutes.  Step 4 Add tomato, salt to taste and allow to simmer for 5 minutes.  Step 5 Remove the pan from the flame.  Step 6 Pour it in a bowl, serve hot and Enjoy!

Chicken Mexican Soup - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1896


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