Chicken bean soup with salsa

Chicken bean soup with salsa

Photo by Roberto Caruso

Preparation: 10 minutes
Cooking: 20 minutes
Prepares 5 doses


  • 2 ch.c. canola oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 C. cumin
  • 1/2 year ground coriander
  • 1/4 year Cain pepper
  • 1 jar (820 ml) whole tomatoes, dried
  • 8 skinless chicken thighs, thinly sliced
  • 1 can (540 ml) sea beans, rinsed and squeezed
  • 1 liter (4 cups) baby spinach, packaged

Toppings of your choice (optional)

  • Avocado, sliced
  • Jalapeños, sliced
  • Cheddar cheese, grated
  • Fresh cilantro, chopped
  • Tortilla chips, crushed


  1. Heat the oil in a saucepan over medium heat. Fry the onion for about 6 minutes. Add garlic and spices and cook for 30 seconds. Add tomatoes, divide into pieces with a wooden spoon. Lower the heat to medium and cook for 5 minutes.
  2. In the same saucepan add 60 ml (1/4 cup) water ի chicken. Mix. Bring to a boil over medium heat, stirring frequently, until chicken is cooked through, for 7 or 8 minutes. Add white beans, spinach, stir until tender, about 1 minute. If desired, serve in garnished dishes.


Canned tomatoes can be found in the Mexican products section.

Read more: Pork with rum in a slow cooker

Leave a Comment

Your email address will not be published.