You will fall in love with the delicate balance of the smoky New Mexico chilli and cumin with the fresh tomatoes, beans, corn and peppers. Finished off with sour cream, Pico de gallo and Mexican cheese. This hearty soup is a party in a bowl.
|Red onion||1 Medium , finely diced|
|Garlic||4 Clove (20 gm) , crushed|
|Dried mexican peppers||1 , powdered|
|Cumin powder||1 Teaspoon|
|Chicken breast||1 , diced|
|Tomato||3 , blanched and pureed|
|Chicken stock||2 Cup (32 tbs)|
|Black beans||1/4 Cup (4 tbs)|
|Diced green peppers||1/4 Cup (4 tbs)|
|Corn cobs||2 , roasted and de husked|
|Sour cream||1 Tablespoon|
|Pico de gallo||1 Tablespoon|
|Shredded mexican cheese blend||1 Tablespoon|
In a pot, heat oil and saute onion in it.
Once soft, add garlic, red chilli powder, cumin powder, chicken breast and mix well. Saute and allow to cook.
Season with salt and pepper.
Add tomato puree, chicken stock, black beans, green peppers, corn and mix well.
Cover with lid and allow to cook well.
Garnish with sour cream, pico de gallo and Mexican cheese.
Serve and enjoy!