Mexican soup with beans and corn

Soup can be cooked with or without meat, you get a vegetarian option. But in any case, the soup should be thick, rich, fragrant. Do not neglect spices and garlic, they give the dish an indescribable appetizing aroma and taste.

Ingredients

• 1 chicken breast (or fillet)
• 1 bulb
• 2 garlic cloves
• olive oil
• 2 tbsp tomato paste (or tomatoes)
• 1 sweet pepper
• 200 g frozen corn
• 200 g red beans
• salt, pepper, cumin to taste
• 1/2 chili pepper or to taste
• greenery

Directions

1. Soak beans overnight in cold water. In the morning, drain the water and rinse the beans.
2. Boil the broth from the chicken breast, remove the meat from it and chop finely.
3. Dry beans can be replaced with 1 can of canned beans.
4. Saute onion and garlic in vegetable oil in a heavy bottomed saucepan. You can add chili peppers and fry too.
5. I added ground hot pepper. Fry for five minutes, stirring continuously.
6. Add cumin, tomato paste or chopped tomatoes, beans and a liter of broth (you can use water). Bring to a boil and cook until beans are tender.
7. Add corn, chopped bell pepper, chicken fillet pieces and salt. Bring to a boil and cook for another minute. Remove from heat and add chopped herbs.
8. Bon appetit!