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DEERPANT
Mexican tomato soup with corn
Soup of paprika, corn, kidney beans, paprika, cheddar, chicken breast and tortilla chips.
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Ingredients
Directions
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Halve the peppers and remove the stalk and seeds. Cut the flesh into thin strips and halve.
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Drain the corn. Put the kidney beans in a colander and rinse under cold running water.
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Put the peppers, corn and kidney beans together with the contents of the packet of tomato soup and the paprika in a soup pot with the hot water.
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Bring to a boil over a high heat. Turn down the heat and simmer for 10 minutes on low heat. Stir frequently.
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Meanwhile, grate the cheddar. Add the chicken to the soup and heat for another 2 minutes.
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Divide the soup over the deep plates, sprinkle with the cheese and serve with the tortilla chips.
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Nutrition
405Calories
Sodium0% DV4.700mg
Fat15% DV10g
Protein56% DV28g
Carbs15% DV46g
Fiber40% DV10g
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