Mexican Chicken & Wild Rice Soup
This recipe will bring a burst of flavor to your table with its vibrant mix of ingredients like sweetcorn, black beans, and chipotle paste. The tender shredded chicken, combined with the aromatic coriander, creates a delightful harmony of flavors in this hearty and satisfying dish. Top it off with a dollop of creamy guacamole and soured cream for an extra indulgent finish.
— Constant Cookbook
Ingredients
- 1 tsp olive oil
- 1 onion , finely chopped
- 1 green pepper , diced
- 200g sweetcorn , frozen or from a can
- 1-2 tbsp chipotle paste (we used Discovery)
- 250g Pouch ready-cooked long-grain and wild rice mix (we used Uncle Ben's)
- 400g can black beans in water, rinsed and drained
- 1.3l low-sodium chicken stock
- 2 cooked skinless chicken breasts , shredded
- small bunch coriander , chopped
- low-fat soured cream and reduced fat guacamole, to serve, if you like
Instructions
- 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.
- 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.
- Scatter over the rest of the chicken and coriander. Serve with a dollop each of guacamole and soured cream on top if you like.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 347 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 0.48 milligram of sodium
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