Quick creamy shredded chicken soup

Ingredients

2 servings

• 2 chicken breasts
• 1 can of peeled tomatoes
• 1 small can of cooked red kidney beans
• 50 g of grated cheese
• 2 tablespoons of heavy cream
• 1 small can of corn
• 1 chicken bouillon cube
• 1 onion
• 1 clove of garlic
• 1 pinch of chili pepper
• 1 teaspoon of turmeric
• 2 sprigs of fresh parsley
• olive oil

Steps

1. 1

   Pick the coriander leaves and chop the stems. Chop the onion and the garlic clove. Sauté them in hot oil with the parsley stems.

2. 2

   When tender, add the turmeric and chili, let heat for a few moments, then add the crumbled bouillon cube, the peeled tomatoes crushed with a fork, and 50-75 cl of water.

3. 3

   Add the chicken breasts, bring slowly to a boil, and let cook for 10 minutes.

4. 4

   After this time, remove the chicken breast and add the corn and red beans. Let simmer over low heat to warm them through.

5. 5

   Meanwhile, put the chicken breasts in a bowl and shred them using two forks or a stand mixer with a whisk attachment.

6. 6

   Reduce the soup liquid if necessary for a thicker texture, add the cream and stir, then add the cheese and shredded chicken (do not stir too much so that the pieces remain visible as in the photo).

7. 7

   Add garnish for aesthetic effect.