Low-carb chicken goulash soup

Ingredients for 2 servings:

• 400 g chicken breast
• 2 onions
• 3 large peppers
• 1 small chili pepper(s)
• 3 tbsp olive oil
• 300 ml instant chicken broth
• 4 m.-sized tomatoes
• 2 tsp paprika powder, hot
• 2 tbsp tomato paste
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

filling, warming, low in calories

Wash the peppers, remove the seeds, and cut into small pieces. Dice the onions. Remove the stems from the tomatoes and quarter them. Wash the breasts and pat them dry with kitchen paper. Then cut them into bite-sized squares. Heat olive oil in a pan and add the onions, chicken, and 1 teaspoon of paprika. Sear the meat on all sides until the chicken pieces are golden brown all over (approx. 5-10 minutes). The meat should be cooked through. Remove the chicken from the pan and place it in a bowl. Cover the bowl. Add the peppers, tomatoes, and chili. Sauté briefly with the now golden brown onions. This creates a lovely, delicious aroma in the pan. Deglaze the vegetables with 300 ml of chicken stock. Add the paprika and tomato paste, a little salt and pepper, and, if desired, fresh herbs (parsley is suitable, as is rosemary). Stir the mixture thoroughly and simmer for approximately 45 minutes over medium heat with the lid partially open. Now add the chicken, stir well, and simmer for another 15 minutes. Season to taste with chili powder, paprika, salt, and pepper, if desired.