Tomato soup with beans and chicken
6 servings
20 minutes
Tomato soup with beans and chicken is a warming and hearty dish that combines the tenderness of chicken fillet, the heartiness of beans, and the brightness of tomato paste. Its roots trace back to European traditions where tomato soups have long held a place of honor at the table. The thick consistency, complemented by the aroma of basil and garlic, makes it an ideal choice for cozy home dinners. The slight acidity of tomatoes balances with the creaminess of sour cream, while the spiciness of black pepper adds depth to the flavor. This soup is served hot and pairs wonderfully with crispy bread or croutons, creating a harmony of textures. It is suitable for both everyday meals and special occasions when one wants to enjoy the rich and hearty taste of European cuisine.
1
In a pot, lightly fry finely chopped onion and small pieces of chicken breast in a little oil.
- Onion: 2 pieces
- Chicken breast fillet: 350 g
2
Add the beans and tomato paste, mix well, and gradually pour in 2 cups of hot water, controlling the thickness - it should be slightly thinner than tomato juice.
- Canned red kidney beans: 1 jar
- Tomato paste: 100 g
3
Add pasta, basil, pepper.
- Pasta: 40 g
- Basil: to taste
- Ground black pepper: to taste
4
When the pasta is ready, add salt to taste. Remove from heat and only then add garlic. Add sour cream when serving.
- Salt: to taste
- Garlic: 0.3 head
- Sour cream: 1 tablespoon
