Ingredients

• 1 onion
• 2 tablespoons oil
• 2 cloves garlic
• 1 carrot
• a piece of celery
• 1 tablespoon butter
• 200 g chicken fillet
• spices: 2 teaspoons sweet paprika, 1/2 teaspoon hot paprika, 1/2 teaspoon smoked paprika, 2 teaspoons oregano, 2 teaspoons ground cumin
• 1 red bell pepper
• 4-5 pieces dried tomatoes
• 1 liter hot broth
• 1 can peeled tomatoes
• 1 can corn
• 1 can red beans
• 2 tablespoons tomato paste
• 2 tablespoons parsley sprigs
• to serve: grated mozzarella, jalapeño pepper, tortilla chips, optionally fresh cilantro, avocado

Preparation

1. In a wide pot in oil, sauté the diced onion.
2. Add finely minced garlic and grated carrot and celery on a coarse grater. Fry, stirring occasionally for about 5 minutes.
3. Add butter and finely diced chicken fillet. Season generously with salt and pepper and add all the spices. Fry while stirring for about 5 minutes.
4. Add diced bell pepper and fry for 2 minutes, add more oil if needed. Add chopped dried tomatoes.
5. Pour in hot broth and bring to a boil. Add the previously blended canned tomatoes, stir and cook for about 10 minutes uncovered or partially covered.
6. Add drained corn and beans from cans (lightly rinsed in a sieve), stir and cook as above for about 10 minutes, meanwhile add the tomato paste.
7. Add parsley and cook while stirring for about 1-2 minutes.
8. Serve with grated mozzarella, jalapeño peppers and tortilla chips. You can sprinkle with cilantro and sliced avocado.