Mexican-style bean soup with shredded chicken & lime
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 2 tsp rapeseed oil
- 1 large onionfinely chopped
- 1 red peppercut into chunks
- 2 garlic cloveschopped
- 2 tsp mild chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400g can chopped tomatoes
- 400g can black beans
- 1 tsp vegetable bouillonpowder
- 1 cooked skinless chicken breastabout 125g, shredded
- handful chopped coriander
- 1 limejuiced
- ½ red chillideseeded and finely chopped (optional)
Nutrition: per serving
- kcal378low
- fat8glow
- saturates1g
- carbs36g
- sugars17g
- fibre12g
- protein32g
- salt0.5g
Method
step 1
Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
step 2
Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.
