Tex Mex soup
3-4 chicken breasts
3 peppers (red, yellow, and green)
2 carrots
1/2 leek
2 garlic cloves
1 onion
1 red chili, finely chopped
1 tbsp oil
1 can diced tomatoes (approx. 400g)
1 carton passata (approx. 500g)
4 chicken stock cubes
2 vegetable stock cubes
3 tbsp mild curry powder
1/4 tsp cumin
3 liters water
70 g tomato purée
200 g Philadelphia light cream cheese
Salt and pepper to taste
For Serving:
Tortilla chips
Sour cream
Grated cheese
Finely chop the bell peppers, carrots, leek, garlic, and onion.
Heat 1/2 tbsp of oil in a large pan and sauté the vegetables for 3-5 minutes until they begin to soften slightly.
Transfer the sautéed vegetables into a large soup pot. Add 3 liters of water, tomato paste, curry powder, cumin, chicken and vegetable stock cubes, diced tomatoes, and passata.
Stir the ingredients together and let them simmer while you prepare the chicken.
In the same pan, add another 1/2 tbsp of oil and cook the chicken breasts over medium heat until they are golden brown and cooked through, about 5-7 minutes on each side.
Once cooked, chop or shred the chicken into bite-sized pieces.
Add the cooked chicken pieces to the soup pot. Allow the soup to simmer gently for about 10 minutes so the flavors can meld together.
Just before serving, stir in the Philadelphia light cream cheese. Heat the soup until the cheese has melted and combined smoothly with the broth.
Taste the soup and season with salt and pepper as needed. Serve with tortilla chips, a dollop of sour cream, and grated cheese for extra flavor and texture.