MEXICAN CHICKEN & WILD RICE SOUP

Mexican chicken & wild rice soup image

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

Provided by Good Food team

Categories Dinner, Lunch, Main course, Soup, Supper

Time 30m

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 347 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.48 milligram of sodium