High protein lunch recipe for 2 people, takes only 20 mins; recipe has rapeseed oil, onion, red pepper, garlic cloves, chilli powder, ground coriander, ground cumin, chopped tomatoes, black beans, vegetable bouillon, skinless chicken breast, coriander, lime and red chilli.
Mexican bean soup with shredded chicken & lime
Course: High protein lunch
Servings
2
servings
Prep time
10 mins
Ingredients
- Rapeseed Oil: 2 tsp rapeseed oil
- Onion: 1 large onion, finely chopped
- Red Pepper: 1 red pepper, cut into chunks
- Garlic Cloves: 2 garlic cloves, chopped
- Chilli Powder: 2 tsp mild chilli powder
- Ground Coriander: 1 tsp ground coriander
- Ground Cumin: 1 tsp ground cumin
- Chopped Tomatoes: 400g can chopped tomatoes
- Black Beans: 400g can black beans
- Vegetable Bouillon: 1 tsp vegetable bouillon powder
- Skinless Chicken Breast: 1 cooked skinless chicken breast, about 125g, shredded
- Coriander: handful chopped coriander
- Lime: 1 lime, juiced
- Red Chilli: 1/2 red chilli, deseeded and finely chopped (optional)
Directions
- 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.
- 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.
