Mexican Chicken Soup
recipe

A flavorful and nutritious soup perfect for post-workout recovery.
Preparation Time: 45 minutes
Serving Size: 4 servings

Ingredients:

- 500 g chicken breast fillets
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 carrot, sliced
- 1 can (400 g) crushed tomatoes
- 1 liter chicken broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (to taste)
- Salt and pepper to taste
- 100 g corn kernels (fresh or frozen)
- Fresh cilantro for garnish
- Lime wedges for serving

Instructions:

1. Heat a little oil in a pot and add the chopped onion. Sauté over medium heat until soft.
2. Add the minced garlic and sauté for another minute.
3. Add the diced bell pepper and sliced carrot. Cook for about 5 minutes.
4. Cut the chicken breast into strips and add to the pot. Cook until the chicken is fully cooked.
5. Pour in the crushed tomatoes and chicken broth. Add cumin, paprika, cayenne pepper, salt, and pepper. Stir well.
6. Let the soup simmer on low heat for about 20 minutes.
7. Add the corn kernels and cook for an additional 5 minutes.
8. Serve hot in bowls, garnished with fresh cilantro and lime wedges.

Nutritional Information (per serving):

- Energy: 350 kcal
- Protein: 30 g
- Carbohydrates: 30 g
- Fat: 10 g
- Fiber: 5 g

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