Soups · Finnish

Tex-Mex soup

Name: Tex-Mex soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 1 pkg quick-cooking chicken cutlets (such as Vikkelät) 340 g; 1 l water; 2 tbsp chicken fond/liquid stock concentrate; 1 dl jasmine rice; 1 green bell pepper 150 g; 1 yellow bell pepper 150 g; 1 bag spring onions 100 g; 1 tbsp rapeseed oil; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp lime juice; 1 jar Chalupa smoked paprika salsa 165 g; 0.5 bag tortilla chips à 200 g; 1 pot of fresh coriander (cilantro)

Tex-Mex chicken soup is a wonderfully warming dish that is fun to eat with salsa and nachos. Bell peppers give the soup color, and rice makes it filling.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

$Tex mex keitto$

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Bring the chicken to room temperature. Bring the water to a boil in a large pot. Add the chicken fond and rice and cook until done, about 10 minutes.
2
Cut the chicken into couple-centimeter pieces. Remove the stems and seeds from the bell peppers. Cut the peppers into one-centimeter cubes. Chop the spring onions.
3
Heat the oil in a pan and fry the chicken until cooked through, about 5 minutes. Add the bell peppers and half of the spring onions to the pan with the chicken, and sauté for a few minutes until the vegetables are softened. Season with turmeric, cumin, salt, and pepper.
4
Pour the chicken-vegetable mixture into the pot, and also add the lime juice. Bring to a boil.
5
Serve the soup with salsa, nachos, spring onions, and coriander.