In a bowl of magnificent soup from Trisha Yervud, which acquires density due to two types of beans and a creamy consistency thanks to heavy cream, fresh salsa topping shades chicken аромат. 
Time: 40 мин.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 boneless and skinless chicken breasts (boil, drain the broth and disassemble into fibers)
- 1 can (425 gr.) Of black beans (drain the brine)
- 1 can (425 gr.) Ordinary beans (drain the brine)
- 1 can (425 gr.) Of corn (drain brine)
- 225 gr. grated cheese Monterey Jack
- 225 gr. grated cheddar cheese
- 3 tbsp. l (45 gr.) Butter
- 1 tsp chopped garlic
- 1 medium chopped onion head
- 2 tbsp. l premium wheat flour
- 3 cans (400 g each) of chicken stock
- 1 can (300 gr.) Mashed chicken soup
- 4 tbsp. low-fat cream (10-12%)
- 1/2 tbsp. sour cream
- 1 tbsp. spicy ready-made salsa, tomato salsa recipe
- 2 tsp ground cumin
- 1 pack (35 gr.) Seasonings fajita
- 1 pack (450 gr.) Tortillas corn tortilla chips
Recipes with similar ingredients: chicken breasts, onions, garlic, monterey jack cheese, cheddar cheese, flour, salsa sauce, beans black preto, kidney beans, corn, cumin, cream, sour cream, chips
Recipe preparation:
- Melt the butter in a large saucepan over medium heat. Add garlic and onion and fry until soft for 5 minutes. Add flour and mix well, cook another 1 min. Add the broth and cream. Enter chicken puree soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue cooking over low heat in for 15 min. Break the corn chips and arrange them in separate soup bowls. Put the soup on top. Sprinkle each serving with cheese and add a spoonful of sour cream.
