Name: Mexican chicken & wild rice soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mexican chicken & wild rice soup

1. 1 tsp olive oil -

2. 1 onion , finely chopped -

3. 1 green pepper , diced -

4. 200g sweetcorn , frozen or from a can -

5. 1-2 tbsp chipotle paste (we used Discovery) -

6. 250g Pouch ready-cooked long-grain and wild rice mix (we used Uncle Ben's) -

7. 400g can black beans in water, rinsed and drained -

8. 1.3l low-sodium chicken stock -

9. 2 cooked skinless chicken breasts , shredded -

10. small bunch coriander , chopped -

11. low-fat soured cream and reduced fat guacamole, to serve, if you like -

How to cook deliciously - Mexican chicken & wild rice soup

1. Stage

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.

2. Stage

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.

3. Stage

Scatter over the rest of the chicken and coriander. Serve with a dollop each of guacamole and soured cream on top if you like.