Mexican soup, black beans, chicken and avocado


  • 300 g of chicken breasts
  • 1 red onion
  • 3 cloves of garlic
  • 1 bunch of fresh coriander
  • 1 teaspoon(s) of cumin
  • 4 teaspoon(s) chili powder
  • 1 teaspoon(s) of paprika
  • 250 g of corn
  • 200 g diced peeled tomatoes
  • 250 g tomato coulis
  • 300 g black beans, rinsed and drained
  • 1 l of chicken stock
  • 2 lawyers
  • 1 organic lime
  • 1 handful of corn tortillas
  • 2 tablespoon(s) of olive oil


  1. Preheat the oven to 150°/th. 5. Peel and chop the onion and garlic. Wash and chop the coriander. In an ovenproof casserole dish, brown the onion and garlic for 5 minutes in a drizzle of oil, then add the spices and continue cooking for another 1 minute. Add the whole chicken breasts, as well as the corn, diced tomatoes, coulis, black beans and add the broth. Salt and pepper with a grinder, and add half of the chopped coriander. Bake the casserole with its lid for 2 hours.

  2. Take out the chicken and shred it with a fork, put it back in the casserole dish.

  3. When serving, add avocado slices, lime wedges and chopped coriander. Enjoy immediately with a few tortillas.

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