How to make Chicken Nacho Soup - Mexicano chicken soup cooked with corn kernels and kidney beans.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Red kidney beans (rajma) (राजमा)
Cuisine : Mexican
Course : Soups
Chicken Nacho Soup Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Chicken Nacho Soup checkout Clear Chicken Soup, Chicken Shorba, Lemon and Coconut Flavoured Chicken Soup, Thai Chicken and Mushroom Broth . You can also find more Soups recipes like Hearty Red Lentil Soup, Bhuni Makai Ka Soup, Anarkali Shorba, Mushroom Soup with Light Soy.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken Nacho Soup Recipe
Chicken boiled and shredded 1 cup
Red kidney beans (rajma) with stock, lightly mashed 1½ cup
Olive oil 2 teaspoons
Garlic chopped 1 tablespoon
Onion finely chopped 1 small
Red bell pepper finely chopped 1
Salt to taste
Crushed black peppercorns to taste
Fresh tomato puree 1 cup
Tomatoes blanched, deskinned and chopped 2 medium
Corn kernels tinned ¼ cup
taco seasoning 2 tablespoons
Chicken stock 2 cups
Nachos to serve
Method
Step 1
Heat the oil in a non-stick pan. Add the garlic, onion, bell pepper, salt and crushed peppercorns, mix and sauté for five minutes.
Step 2
Add tomato puree, mix well and sauté for two to three minutes. Add tomatoes, mix and cook for two minutes.
Step 3
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.
Step 4
Serve hot with nachos.
Stepwise Chicken Nacho Soup method
Step 1
Heat the oil in a non-stick pan. Add the garlic, onion, bell pepper, salt and crushed peppercorns, mix and sauté for five minutes.
