Chicken Nacho Soup Mexicano chicken soup cooked with corn kernels and kidney beans. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 08 Nov 2016 in Recipes Course New Update 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 Advertisment 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 Advertisment Heat the oil in a non-stick pan. Add the garlic, onion, bell pepper, salt and crushed peppercorns, mix and sauté for five minutes. Add tomato puree, mix well and sauté for two to three minutes. Add tomatoes, mix and cook for two minutes. 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. Serve hot with nachos. Nutrition Info Calories 1559 Carbohydrates 197.9 Protein 134 Fat 28.5 Other Fiber Zinc- 13.8mg #Chicken #Chicken stock #Corn kernels #Crushed black peppercorns #Fresh tomato puree #Garlic #Olive oil #Onion #Red bell pepper #Red kidney beans (rajma) #Salt #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article