Mexican tomato soup
1 onion
2 garlic cloves
3-4 chicken breasts
1/2 tsp ground cumin
1 tsp mild Mexican chili
1/8 tsp cayenne pepper
1 liter water
3 chicken stock cubes
1 vegetable stock cube
1 liter tomato juice
2 tsp Worcestershire sauce
100 ml sweetcorn
1 can black beans, rinsed
1/2 green bell pepper, finely chopped
Cut the chicken breasts into pieces and sauté them. Add the onion and garlic and let them soften in the oil before adding all the other ingredients to the pot. Bring to a boil and allow to simmer over medium heat for 30 minutes.
This soup is best served with tortilla chips, sour cream and shredded cheese.