Tex-Mex chicken noodle soup
Tex-Mex chicken noodle soup
688kcal Per person
39g Protein
91g Carbs
18g Fat
13g Fiber
Ingredients
- 3 ounces chicken breast (84 g)
- 1 carrot
- ½ jalapeño pepper
- 1 bell pepper
- ¼ red onion
- 1 clove garlic (5 g)
- 2 ounces black beans (56 g)
- 2 ounces corn (56 g)
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon ground cumin (1 g)
- 1 pinch chili powder (1 g)
- ½ teaspoon paprika (ground spice) (1 g)
- 1 ¾ cup water (415 ml)
- 1 cube vegetable bouillon
- 3 ounces noodles, whole wheat (84 g)
Preparing this recipe
- Cut the chicken breast into small pieces, slice the carrot and the jalapeño, dice the bell pepper. Finely chop the onion and garlic.
- Rinse the beans and corn and drain in a colander.
- Heat the oil in a medium pot over medium heat. Add the chicken and cook until golden brown.
- Remove the chicken from the pot and set aside.
- Add the onion and garlic to the same pot and sauté until soft. Then add the carrot, jalapeño and bell pepper and cook for another 5 minutes. Add the cumin, chili powder and paprika and stir well.
- Add the water and bouillon cube to the pot and bring to a boil. Add the chicken, beans and corn. Add the noodles and let the soup simmer for about 10 minutes, until the noodles are cooked.
- Serve the soup in a large bowl or deep plate. Season with pepper to taste.
Tip van FitChef
1. Garnish with fresh cilantro and lime wedges for a refreshing taste.
2. Also delicious with sliced scallion on top.
