Mexican-Style Chicken Vegetable Soup

Ingredients

• 1 whole chicken
• 3 onions
• 2 carrots
• 150 g celery root
• 1 bay leaf
• 2 cloves of allspice
• 1 tsp peppercorns
• 1 tbsp Rapeseed Oil
• 2 green bell peppers
• 1 red chili pepper
• 6 tomatoes
• 1 can kidney beans
• 1 can corn
• Salt
• black pepper

Instructions

1. 1.

   Wash the chicken and cover it in a sufficiently large pot with cold water. Bring to a boil. Meanwhile, peel and roughly dice 2 onions, carrots, and celery root. Add the bay leaf, allspice, and peppercorns to the chicken and cook over medium heat for about 2 hours just below the boiling point. Skim off foam as needed and add more water.

2. 2.

   Remove the chicken from the soup and let it cool. Strain the broth through a sieve and measure out 1 liter (use the remainder elsewhere). Pull the meat from the bones, remove the skin, and cut the flesh into strips.

3. 3.

   Peel and dice the remaining onion. Sauté in hot oil in a pot until translucent. Add the broth and bring to a boil. In the meantime, wash, halve, deseed, and dice the bell peppers and chili pepper. Heat the tomatoes briefly, cool them, peel, quarter, seed, and dice. Drain the beans and corn and add them with the peppers, chili, tomatoes, and chicken to the soup.

4. 4.

   Simmer everything together for about 15 minutes. Season with salt and pepper and serve.