Looking for a delicious and nutritious meal? Then our Mexican bean soup with chicken schnitzel and lime is just right for you. This hearty soup is perfect for using up leftover chicken breasts and is packed with flavor and protein. But don’t worry if you prefer a vegetarian version, because you can easily make them by simply topping them with chunky, fresh guacamole. Whether you’re craving a comforting soup or want to try something new, this recipe is a hit!
- 2 tsp rapeseed oil
- 1 large onion, finely chopped
- 1 red pepper, cut into pieces
- 2 cloves of garlic, minced
- 2 tsp mild chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400 g chopped canned tomatoes
- 400g can of black beans
- 1 tsp vegetable stock powder
- 1 cooked skinless chicken breast, approx. 125 g, shredded
- a handful of chopped coriander
- 1 lime, juiced
- ½ red chili pepper, deseeded and finely chopped (optional)
We don’t always think of beans and legumes as rich in protective antioxidants, but black beans compete with blueberries for their flavonoid content. These plant compounds form one of the most important classes of antioxidants and help protect the skin and body from the harmful effects of poor lifestyle choices and aging.
Make it vegetarian
Instead of chicken, mash a small avocado with lime and fresh chili, then stir in a chopped tomato, a tablespoon of finely chopped onion, and fresh cilantro.
- Heat the oil in a medium pan.
- Add onion and pepper and sauté, stirring frequently, for 10 minutes.
- Stir in garlic and spices.
- Add tomatoes and beans with the liquid.
- Add half a can of water and the bouillon powder.
- Cover and simmer for 15 minutes.
- Meanwhile, place the chicken in a bowl.
- Add cilantro and lime juice with some chili (if using, or see tip below for guacamole alternative).
- Toss the chicken well.
- Pour the soup into two bowls.
- Top with the chicken and serve.
Equipment and tools
- Big pot
- Sharp knife
- wooden spoon
This Mexican Bean Soup with Shredded Chicken and Lime contains the following allergens:
Storage and leftovers
Store leftovers of this Mexican Bean Soup with Shredded Chicken and Lime in an airtight container in the refrigerator. It can be stored for up to 3 days.
The Health Benefits of Mexican Bean Soup with Shredded Chicken and Lime
Mexican Bean Soup with Shredded Chicken and Lime is not only a delicious and filling dish, but also offers numerous health benefits. By combining aromatic ingredients, this soup is packed with nutrients that can support your overall well-being.
We often overlook beans and legumes as sources of antioxidants, but this soup proves otherwise. The black beans used in this recipe are rich in protective antioxidants and can even rival the famous blueberries in flavonoid content. These botanicals are essential antioxidants that help protect the skin and body from the harmful effects of poor lifestyle habits and aging.
By incorporating black beans into your diet with this Mexican bean soup, you can boost your body’s defenses against free radical damage and oxidative stress. Antioxidants are important for reducing inflammation, promoting heart health and fighting the signs of aging.
Make it vegetarian
If you prefer a vegetarian version or just want some variety, you can easily modify the recipe by replacing chicken with a small mashed avocado. Avocado is a nutrient-dense fruit that is rich in heart-healthy monounsaturated fats and fiber.
The addition of lime and fresh chili to the avocado puree provides a special burst of flavor, while chopped tomatoes, finely chopped onions and fresh coriander round out the vegetarian alternative. In addition to being delicious, avocado offers numerous health benefits, including improved digestion, improved nutrient absorption, and increased satiety.
Whether you choose the traditional chicken schnitzel version or the vegetarian alternative, this Mexican bean soup with chicken schnitzel and lime is a nutritious and filling dish that everyone can enjoy. Its combination of taste and health benefits make it a great addition to your meal rotation.