It all began at a really nice Mexican restaurant in Budapest. We spent one sunny Sunday walking around in the city: I love to take random walks among the art noveau buildings, it’s like spending a mini-vacation abroad, as we live and work in the suburbs, and don’t get to see the city centre so often. We remembered having a really nice dinner at this place, and decided to go back for a Sunday lunch this time. The waiters were very kind both times, trying to work their way around my diet and the menu… I ended up with a very tasty dish. But, I couldn’t taste Z’s soup that he enjoyed so much, so I tried to figure it all out by sniffing over his soup bowl, and later, at home, I asked my old friend, Google about chicken fajita soup recipes…
salt & pepper
1 tablespoon of olive oil
1 big red onion, minced
2 cloves of garlic, pressed
½ jalapeño pepper, minced
1 big or 2 smaller bell peppers, cut to stripes
400g peeled tomatoes, diced (fresh, when in season or canned)
1 can of canned kidney beans (220g)
vegetable broth or dried vegetable soup spice mix
juice of 1 lime
1 teaspoon of caraway seeds, powdered
½ teaspoon of chilli powder
½ of garlic powder
salt & pepper to taste
- Rinse the chicken breast fillets, season with salt & pepper, and grill in a hot pan for 5-10 minutes (depending on their thickness), until they begin to brown. Set aside to rest.
- Heat the olive oil in a large soup bowl and fry the red onion until translucent. Add the garlic, bell peppers and jalapeño. Steam until they get soft but crunchy, approx. 5 minutes.
- Toss the diced tomatoes and the beans, pour in approx. 1.5 L of water and add the vegetable soup mix (or add 1.5 L vegetable broth).
- Once boiling, wait for 5 minutes and season with lime juice, caraway, chilli and garlic powder and fresh cilantro (to taste*). Add some salt, pepper and leave cooking for 20 minutes.
- Once cool enough to touch, slice the chicken breasts to stripes, add to the soup and cook for 5 minutes.
- Ready to be served!
The whole amount described in this recipe contains approx. 130g carbs, this makes approx. 15-20g CH/serving.