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Chilli Chicken Soup

Healthycooking's picture
Ingredients
  Red kidney beans 4 Ounce (125 Gram)
  Haricot beans 3 Ounce (90 Gram)
  Butter 2 Ounce (60 Gram)
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), crushed
  Boneless chicken thighs 4 , skinned and chopped
  Bouquet garni 1
  Chicken stock 20 Fluid Ounce (625 Milliliter/2.5 Cups)
  Canned chopped tomatoes 14 Ounce (1 Can 397 Gram)
  Chili powder 2 Teaspoon
  Tomato puree 2 Tablespoon (Paste)
  Worcestershire sauce 1 Tablespoon
  Celery stick 3 , sliced
  Turnip/Swede 8 Ounce, diced (250 Gram)
  Courgettes 2 , sliced (Zucchini)
  Chopped parsley 1 Tablespoon
Directions

1. Soak the kidney beans and haricot beans in cold water overnight. Drain.
2. Put the soaked beans in a large pan, cover with water and bring to the boil. Boil steadily for 10 minutes, then lower the heat, cover and simmer for 1 hour; top up with more boiling water as necessary. Drain and set aside.
3. Melt the butter in a large pan. Add the onion, garlic and chicken and saute for 5 minutes. Add the bouquet garni, stock, tomatoes, chilli powder, tomato puree (paste), Worcester sauce, and vegetables. Stir well and bring to the boil. Cover and simmer for 25 minutes, until the vegetables are tender.
4. Discard the bouquet garni. Stir the parsley and beans into the soup, reheat and season with salt and pepper to taste.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Healthy

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