The best Mexican soup. It comes out really creamy

Creamy Mexican soup It combines products characteristic of the country from which it comes. So it is prepared with chicken, beans and cornTherefore, it provides Extremely nutritious dish. Perfect as a full -fledged dinner. She will be a real treat for lovers of a slightly spicy kitchen, full of spices. You can serve it with a tortilla or fresh bread heated in a pan. Then it will become even more filling.

Ingredients:

• 500 g chicken breasts,
• 500 ml of poultry broth,
• 500 ml of tomato passage,
• 400 g of canned tomatoes,
• 400 g of black canned beans,
• 100 g canned corn,
• red pepper,
• onion,
• 2 cloves of garlic,
• 120 g cream cheese,
• 120 g sera cheddar,
• a spoon of oil,
• a teaspoon of cumin,
• a teaspoon of chili,
• a teaspoon of basil,
• a teaspoon of oregano,
• 1/2 teaspoon of salt,
• 1/2 teaspoon of black pepper.

Additionally:

• parsley to be served.

Method of performance:

In a large pot, heat the oil and fry finely chopped onion until soft for about 5-7 minutes. Add garlic, cumin and chili squeezed through Prague. Fry the whole until an intensive aroma for about 30 seconds. Pour the broth and tomato passata.

Wash the chicken and cut into medium -sized cubes. Add it to the soup together with cut tomatoes, oregano and basil. Bring everything to a boil and cook on a slow fire for about 20 minutes, until the meat starts to fall slightly.

Pour the beans with water and add it to the soup together with corn and chopped red pepper. Cook the soup for another 5-7 minutes.

Heat the cream cheese gently in a pot or microwave. Mix it gently into the soup with cheddar cheese. Season to taste with salt and pepper.

Serve the cream Mexican soup hot, decorated with parsley leaves. Store the remains in the fridge and use within 2 days.

Source: NowowoPuje.pl