Cuban-style chicken soup
Based on 25 ratings
Difficulty
Medium 👍55
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
Servings2
166⅔ g
chicken breast
⅔
onions
⅔ tbsp
vegetable oil
⅔
plantains
⅓ l
chicken stock
1
carrots
166⅔ g
sweet potatoes
⅓
avocado
266⅔ g
red beans (canned)
200 ml
coconut milk
⅛
chili pepper
10 g
ginger
1⅔
scallions
salt
MetricImperial
Utensils
cooking spoon, cutting board, knife, large pot, blender, vegetable peeler, colander
How-To Videos
How to prepare a chili
How to cut an onion
How to pit and cut an avocado
How to cut green onions
How to peel ginger
Nutrition per serving
Cal601
Protein31 g
Fat40 g
Carb28 g
Step 1/7
- ⅔ onions
- ⅔ tbsp vegetable oil
- ⅔ 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
- ⅓ l chicken stock
- blender
Deglaze with chicken stock, then simmer briefly and purée.
Step 3/7
- 1 carrots
- 166⅔ g sweet potatoes
- vegetable peeler
Peel the carrots and sweet potatoes. Slice carrots and dice sweet potatoes.
Step 4/7
- 166⅔ 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
- ⅓ avocado
- 266⅔ g red beans (canned)
- 200 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
- ⅛ chili pepper
- 10 g ginger
- salt
Chop the chili pepper and ginger, and add to taste. Season with salt.
Step 7/7
- 1⅔ scallions
Slice scallions and add for garnish.
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