This turned out to be a soup that made us buy a bigger soup pot, so that next time I could double the amount… 🙂
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…
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…
Usually, I don’t cook soups very often. However, this might be changing now: a spicy, hot, slightly sour, rich soup… definitely up for a remake. 🙂
Ingredients for 6-8 servings:
500g chicken breast fillet, skinned
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
fresh cilantro
salt & pepper to taste
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
fresh cilantro
salt & pepper to taste
This time I had to prepare this soup with canned tomatoes: can’t wait to repeat the success with fresh summer tomatoes. This way, it turned out to be a real quick dish: as I didn’t need extra time to soak the beans, either, I was finished in an hour.
- 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!
*Be careful with cilantro: I love it, but my husband is not as a huge fan as I am, so I put only a small amount into the soup and add some more on my plate…
This soup would make a nutritious meal with some help: try erving it with tortilla chips (gluten-free, of course), guacamole and hot tomato salsa. We loved it so much, it was all gone for lunch and dinner, we just added some dessert.
The whole amount described in this recipe contains approx. 130g carbs, this makes approx. 15-20g CH/serving.
The whole amount described in this recipe contains approx. 130g carbs, this makes approx. 15-20g CH/serving.
how delicious and hearty does this soup look! definitely perfect for the winter weather here in Australia at the moment, think i know what i will be making for dinner tonight…
Hi,
Thanks for stopping by, I hope you'll like it!
Funny, that I wasn't so sure about posting a hot&spicy dish during summer (I live in Budapest, Hungary) now I see I wasn't looking at the whole picture here… (or world map). 🙂