The world can thank the Spanish conquistador Hernán Cortés for discovering tomatoes in the great Aztec ruler Montezuma’s garden. He returned to Spain with the seeds, and strangely before being consumed far and wide, the Spaniards grew them as ornamental curiosities. Plump, ripe tomatoes feature in the delicious soup that will warm your soul – pulled roasted chicken, sautéed peppers, corn, kidney beans teem in a rich, creamy tomato broth that is served with a handful of fried nachos for that lovely crunch! Serves 1.
Smoked chicken breast - 70gms
Boiled kidney beans - 20gms
Tomato sauce - 20gms
Bell peppers - 20gms
Zucchini - 20gms
Onion - 15gms
Garlic - 3gms
Sweet corn - 10ml
Stock/water - 30ml
Pepper - 3gms
Aromat seasoning - 2gms
Oil - 5ml
Frozen nachos - 20gms
Wood fire seasoning - 2gms
Take the smoked chicken, pull small strands of chicken and keep it refrigerated.
Clean the bell peppers, zucchini and onion and diced them. Saute in a hot pan till its slightly grilled.
Heat oil in a saucepan, saute chopped garlic, sweet corn and boiled kidney beans. Add the grilled diced vegetables.
Saute for a while. Add tomato sauce, wood fire seasoning powder. Adjust soup consistency adding stock/water.
4. Season the soup with salt and pepper. Add the pulled smoked chicken and finish it with chopped coriander
Serve hot with corn nachos (optional) on the side.
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