January recipe from Iceland

Mexican chickensoup – for the cold winters in Iceland

Ingredients:
400 gr white chicken meat
1 tbsp oil
1 onion
6 plum tomatoes, chopped into pieces
100 gr leek, finely chopped
1 red pepper, finely chopped
1 green chili, finely chopped
2 tsp red pepper spice
3 tbsp tomato paste
1,5 liter chicken broth (water and chicken bouillion)
2 dl tomato salsa
100 gr cream cheese

Accompaniments for the soup
• sour cream• nachos chips• shredded cheese

Directions:

In an oiled pan fry the chicken, onion, leek, red pepper, green chili and plum tomatoes. Add the red pepper spices and tomato paste, mix well. Pour in the chicken broth and boil on medium heat for 15-20 minutes. Add the tomato salsa and chunks of cream cheese. Continue to boil for 3-5 minutes.

Serve with sour cream, nachos and shredded cheese.