Chicken Soup with Tomatoes and Beans
A hearty and thick dish that will perfectly warm you up on a cloudy autumn day. Chicken fillet (thigh) is used in the recipe, but it can be replaced with turkey. To reduce cooking time, canned beans (about 400 g) may be used. It is recommended to serve the soup with lemon.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 4 / 5
Ingredients
Recipe scale: 1x
- chicken fillet 500 g
- potato 500 g
- beans 200 g
- tomatoes 400 g
- bell pepper 250 g
- onion 150 g
- cumin 1 tbsp
- vegetable oil
- salt
- pepper
Recipe ingredients for your shopping list
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Instructions
Step 1 of 19
Soak the beans for the time specified on the package.
Step 2 of 19
Cook until done (cooking time depends on the variety of beans, refer to the information on the package).
Step 3 of 19
Drain the water.
Step 4 of 19
Dice the onion.
Step 5 of 19
Cut the meat.
Step 6 of 19
Remove seeds from the pepper. Dice it.
Step 7 of 19
Cut the potatoes into sticks or cubes.
Step 8 of 19
Sauté the onion in a pot with vegetable oil.
Step 9 of 19
Add cumin.
Step 10 of 19
Stir.
Step 11 of 19
Add the fillet and brown it.
Step 12 of 19
Add pepper.
Step 13 of 19
Stir.
Step 14 of 19
Add tomatoes.
Step 15 of 19
Stir.
Step 16 of 19
Pour in hot water and bring to a boil.
Step 17 of 19
Add potatoes.
Step 18 of 19
Season with pepper and salt. Cook for 10 minutes.
Step 19 of 19
Add beans. Cook until the potatoes are done.
