Paprika Soup with Chicken

Ingredients

• 3 tbsp olive oil
• 1 large onion (chopped)
• 2 cans red kidney beans (400 g each)
• 4 tbsp tomato paste
• 400 g peeled tomatoes
• 1 red and green bell pepper
• 1 bunch spring onions
• 4 chicken breast fillets
• 1 tsp chili seasoning
• Salt
• black pepper from the grinder
• 1 pinch cayenne pepper
• 0.75 l meat broth
• 1 cup crème fraîche
• 1 bowl garden cress

Instructions

1. 1.

   Clean, wash, halve, seed, remove white membranes and cut bell peppers into strips.

2. 2.

   Wash, clean spring onions and slice into rings.

3. 3.

   Cut chicken breast fillets into strips, salt and pepper them.

4. 4.

   Heat 1 tbsp olive oil in a soup pot and sear the chicken strips until browned all sides, remove and set aside.

5. 5.

   Sauté bell pepper strips with spring onion rings using another tbsp of oil for a few minutes while stirring, then remove and set aside.

6. 6.

   Then sauté chopped onions in the pan with remaining oil, add tomato paste, mix into onions, add tomatoes with juice and finely puree everything with an immersion blender.

7. 7.

   Drain beans in a sieve, rinse under running cold water and let drain.

8. 8.

   Add beans, chicken meat and vegetables, pour in meat broth, season with salt, pepper, cayenne pepper and chili seasoning, bring to a gentle boil and simmer over low heat for about 10 minutes.

9. 9.

   Taste the soup again and when serving place a dollop of crème fraîche on top and garnish with garden cress.