Cuban-style chicken soup

Step 1/7

• 2 onions
• 2 tbsp vegetable oil
• 2 plantains

• cooking spoon
• cutting board
• knife
• large pot

Dice the onions. Sauté in vegetable oil until translucent. Add diced plantains and sauté briefly.

Step 2/7

• 1 l chicken stock

• blender

Deglaze with chicken stock, then simmer briefly and purée.

Step 3/7

• 3 carrots
• 500 g sweet potatoes

• vegetable peeler

Peel the carrots and sweet potatoes. Slice carrots and dice sweet potatoes.

Step 4/7

• 500 g chicken breast

Add the chicken breast (pre-cooked and cut into pieces), sweet potatoes, and carrots to the pot and simmer until they are soft.

Step 5/7

• 1 avocado
• 800 g red beans (canned)
• 600 ml coconut milk

• colander

Dice the avocado. Drain and rinse red beans. Add avocado to the pot, together with the red beans and the coconut milk.

Step 6/7

• ½ chili pepper
• 30 g ginger
• salt

Chop the chili pepper and ginger, and add to taste. Season with salt.