Healthy soup recipe for 4 people, takes only 20 mins; recipe has olive oil, onion, green pepper, sweetcorn, chipotle paste, wild rice, black bean, chicken stock, chicken breast, coriander and soured cream.
Mexican chicken & wild rice soup
Course: Healthy soup
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: small bunch coriander, chopped
- Chicken Breast: 2 cooked skinless chicken breasts, shredded
- Olive Oil: 1 tsp olive oil
- Onion: 1 onion, finely chopped
- Soured Cream: low-fat soured cream and reduced fat guacamole, to serve, if you like
- Black Bean: 400g can black beans in water, rinsed and drained
- Chicken Stock: 1.3l low-sodium chicken stock
- Chipotle Paste: 1-2 tbsp chipotle paste (we used Discovery)
- Green Pepper: 1 green pepper, diced
- Sweetcorn: 200g sweetcorn, frozen or from a can
- Wild Rice: 250g Pouch ready-cooked long-grain and wild rice mix (we used Uncle Ben's)
Directions
- 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.
