- 4 chicken breasts, boiled and cut into small cubes.
- ½ cup red kidney beans, boiled.
- ½ cup white beans, boiled.
- ½ cup corn kernels.
- 1 large onion, chopped.
- 2 red bell peppers, thinly sliced.
- 1 small sweet green pepper, chopped.
- 1 green hot pepper, chopped.
- 2 tbsp corn oil.
- 4 cups chicken broth.
- ½ tsp ground cumin.
- ½ tsp salt.
- ¼ tsp black pepper.
Directions:
1- Heat the oil in a medium saucepan over high heat. Add chopped onions and saute for 2 minutes or until softened.
2- Add chopped green pepper and hot red slices to the onion, and stir for a minute until its aroma appears.
3- Add white and red beans, corn, chicken pieces, cumin, salt and black pepper, and stir for 2 minutes.
4- Add the broth to the mixture and stir well. Leave on low heat for 15 minutes, stirring occasionally.
5- Pour the soup into serving dishes, and serve hot with toasted bread.