Time: 10 min.
Complexity: easily
Servings: 1

Treat yourself to a quick and delicious Mexican-style soup during your workday, featuring vegetables, canned beans and corn, and grilled chicken pieces. All you need to do is place all the ingredients in a container and add boiling water. Let the soup simmer for a few minutes, then enjoy. Mexican salsa verde (green salsa made from tomatillos) adds a pleasant tartness and warming tang.

Ingredients:

• 1/4 cup store-bought green salsa (salsa verde)
• 0.5 tsp chicken broth concentrate*
• 2 pinches of ground cumin
• 1/3 cup shredded grilled chicken
• 1/4 cup canned hominy corn, rinsed
• 1/4 cup canned pinto beans, rinsed
• 1/4 cup coleslaw mixture or shredded cabbage
• 1 thinly sliced ​​radish (optional)
• 1 tbsp coarsely chopped fresh coriander leaves
• 2 tablespoons crushed tortilla chips
• Special equipment: 450 ml heat-resistant container with lid

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

grilled chicken, cauliflower, radish, corn, pinto beans, cilantro, salsa sauce, cumin

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Preparation:

Step 1
• Combine salsa verde, broth concentrate, and cumin in a 450 ml heatproof container. Top with chicken, corn, beans, cabbage, radishes, and cilantro. Sprinkle with tortilla chips.
Step 2
• Cover and refrigerate overnight.
Step 3
• When ready to use, add 1 cup of boiling water and stir until the water reaches the bottom of the container. Cover and let steep for 3 minutes.
Step 4
• Stir again and eat the soup hot.
  
  Note *
  
  Chicken broth concentrate is sold as a paste or powder in supermarkets in the broth section..

Votes: 3