Name: Mexican chicken & wild rice soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
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

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Mexican chicken & wild rice soup

Mexican chicken & wild rice soup

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.7 out of 5.14 ratingsRate

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A dish with added feelgood factor - this vitamin C filled soup is the ideal after-work pick-me-up

Healthy

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Best guacamole recipe

A star rating of 4.8 out of 5.211 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal347
fat7g
saturates1g
carbs45g
sugars5g
fibre5g
protein29g
salt0.48g

low

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.

Recipe from Good Food magazine, July 2011

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A star rating of 4.7 out of 5.14 ratings

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