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Chicken Nacho Soup

Mexicano chicken soup cooked with corn kernels and kidney beans. This is a Sanjeev Kapoor exclusive recipe.

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Chicken Nacho Soup
Main Ingredients Chicken, Red kidney beans (rajma)
Cuisine Mexican
Course Soups
Prep Time 16-20 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg
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Ingredients list for Chicken Nacho Soup

  • 1 cup Chicken boiled and shredded
  • 1½ cup Red kidney beans (rajma) with stock, lightly mashed
  • 2 teaspoons Olive oil
  • 1 tablespoon Garlic chopped
  • 1 small Onion finely chopped
  • 1 Red bell pepper finely chopped
  • to taste Salt
  • to taste Crushed black peppercorns
  • 1 cup Fresh tomato puree
  • 2 medium Tomatoes blanched, deskinned and chopped
  • ¼ cup Corn kernels tinned
  • 2 tablespoons taco seasoning
  • 2 cups Chicken stock
  • to serve Nachos

Method

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  1. Heat the oil in a non-stick pan. Add the garlic, onion, bell pepper, salt and crushed peppercorns, mix and sauté for five minutes.
  2. Add tomato puree, mix well and sauté for two to three minutes. Add tomatoes, mix and cook for two minutes.
  3. Add kidney beans, corn kernels, chicken and taco seasoning, mix well. Add the chicken stock, stir and bring to a boil. Simmer for fifteen minutes.
  4. Serve hot with nachos.

Nutrition Info

Calories 1559
Carbohydrates 197.9
Protein 134
Fat 28.5
Other Fiber Zinc- 13.8mg
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