Tomato soup with chicken and beans
6 servings
60 minutes
Tomato soup with chicken and beans is a rich and aromatic dish of European cuisine that combines the tenderness of chicken broth, the rich tomato flavor, and the nutrition of beans. The origins of such soup trace back to the traditions of Southern European and Mediterranean cuisines, where tomatoes and legumes have always played an important role. With a hint of spiciness from chili powder and the freshness of cilantro, the soup takes on a bright and expressive character. Lemon juice adds a slight tanginess, balancing the sweetness of tomatoes and the richness of bacon. This soup is perfect for a cozy family dinner or a warming lunch on a cool day. It can be served with sour cream to enhance its flavor delicacy. An excellent option for those who appreciate harmony in flavors and heartiness in one dish.
1
Soak the beans for 12 hours (when you wake up in the morning — while getting ready for work, soak the beans for exactly one minute). Then boil the beans until cooked.
- Beans: 3 glasss
2
Prepare chicken broth. Boil a piece of chicken with a bay leaf, half an onion, and half a carrot for about 30-40 minutes. Separately, lightly fry the remaining chicken.
- Chicken breast: 2 pieces
- Carrot: 1 piece
- Onion: 1 piece
3
Fry the finely chopped onion until soft, add garlic and the remaining chicken. Fry together for a few minutes, add to the broth, then add ketchup, crushed tomatoes, chili powder, and beans, as well as bacon (to taste). Cook on low heat until the chicken is done, about 15-20 minutes.
- Onion: 1 piece
- Garlic: 6 cloves
- Chicken breast: 2 pieces
- Chicken broth: 2 l
- Ketchup: 2 tablespoons
- Chopped tomatoes in their own juice: 250 g
- Chili powder: pinch
- Beans: 3 glasss
- Bacon: 100 g
4
Remove the soup from the stove, add a tablespoon of lemon juice, and sprinkle with freshly chopped cilantro. Sour cream can be added.
- Lemon juice: 1 tablespoon
- Fresh cilantro (coriander): 1 bunch