Mexican chicken & wild rice soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tsp olive oil
- 1 onionfinely chopped
- 1 green pepperdiced
- 200g sweetcornfrozen or from a can
- 1-2 tbsp chipotle paste(we used Discovery)
- 250g Pouch ready-cooked long-grain and wild ricemix (we used Uncle Ben's)
- 400g can black beansin water, rinsed and drained
- 1.3l low-sodium chicken stock
- 2 cooked skinless chicken breastsshredded
- small bunch corianderchopped
- low-fat soured creamand reduced fat guacamole, to serve, if you like
Nutrition: per serving
- kcal347
- fat7g
- saturates1g
- carbs45g
- sugars5g
- fibre5g
- protein29g
- salt0.48glow
Method
step 1
Heat the oil in a large non-stick frying pan and cook the onion for 5 mins. Throw in the pepper and cook for 2 mins more, then add the sweetcorn, chipotle paste and rice. Stir well and cook for 1-2 mins.
step 2
Add the black beans and the stock. Bring to the boil, turn down to a simmer, then add half the chicken and coriander. Cool for 2-3 mins, then ladle into bowls.
step 3
Scatter over the rest of the chicken and coriander. Serve with a dollop each of guacamole and soured cream on top if you like.
