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Loading...| 14 skinless chicken thighs | |
| 1/3 cup curry powder | |
| 6 tablespoons olive oil , or more to taste | |
| 3 cans stewed tomatoes | |
| 2 cans diced tomatoes | |
| 2 cans corn | |
| 3 small potatoes , or to taste | |
| 2 red onions , chopped | |
| 1 package mushrooms , chopped | |
| 1 green bell pepper , chopped | |
| 4 green onions , chopped , or to taste | |
| 1/4 cup Worcestershire sauce | |
| ground black pepper to taste |
| 1. | Rub the chicken with curry powder. |
| 2. | Heat olive oil in a large pot over medium heat. |
| 3. | Cook chicken in oil for 4 minutes per side until browned. |
| 4. | Pour stewed and diced tomatoes and corn into the pot with chicken. |
| 5. | Allow soup to cook for 20 minutes. |
| 6. | Stir in potatoes, onions, mushrooms, and bell pepper into the soup. |
| 7. | Add Worcestershire sauce and black pepper to the pot and stir until blended. |
| 8. | Cook soup for another 20 minutes, or until potatoes are tender. |
| 9. | Add green onions before serving. |
Karanga Soup is tasty and flavorful, perfect for a cold night.
The soup includes a variety of vegetables that make it a nutritious meal option.
This recipe uses chicken, making it unsuitable for vegetarians.
Karanga Soup is an excellent source of vitamins, potassium, fiber, and iron.
The soup’s ingredients boost the immune system, support hair and skin health, and aid digestion.
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