Ingredients
Scale
- 500 g Hähnchenbrust
- 2 Dosen weiße Bohnen (je 400 g)
- 1 Zwiebel
- 3 Knoblauchzehen
- 2 Jalapeños
- 1 TL Kreuzkümmel
- 1 TL Oregano
- 1/2 TL Cayennepfeffer (optional)
- 750 ml Hühnerbrühe
- 100 g Frischkäse
- 100 ml Sahne
- Salz und Pfeffer
- 2 EL Olivenöl
- Saft von 1 Limette
- Frischer Koriander zum Servieren
Instructions
- Chop the onion, garlic, and jalapeños finely.
- Heat the olive oil in a large pot and sauté the onion until translucent.
- Add the garlic and jalapeños, and sauté briefly to release their aroma.
- Brown the chicken on all sides.
- Pour in the chicken broth and season with cumin, oregano, cayenne, salt, and pepper.
- Cook everything over medium heat for about 15-20 minutes until the chicken is cooked through.
- Shred the chicken in the pot with two forks, or remove it briefly and shred it separately.
- Stir in cream cheese and cream, then add the drained beans.
- Blend one-third of the soup lightly for more thickness, or leave it chunky as preferred.
- Taste and adjust with lime juice and salt as needed. Garnish with cilantro.
Notes
For a vegetarian version, omit the chicken, add more beans, and perhaps a bit of smoked paprika. Serve with various toppings like avocado slices, cheese, sour cream, and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg