Mexican chicken & wild rice soup

Mexican chicken & wild rice soup

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(13 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
A dish with added feelgood factor - this vitamin C filled soup is the ideal after-work pick-me-up

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal347
  • fat7g
  • saturates1g
  • carbs45g
  • sugars5g
  • fibre5g
  • protein29g
  • salt0.48g
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Ingredients

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 green pepper, diced
  • 200g sweetcorn, frozen or from a can
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 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

Method

  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.

  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.

  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.

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Comments, questions and tips

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Abnoba
17th Feb, 2015
really quick, really yummy and really filling!
stevep1975
23rd Jun, 2013
Stunning dish, have also tried this with sausages, chorizo, or fresh smoked haddock, very tasty and simple to make.
cakeanyone
8th Oct, 2012
5.05
Loved this recipe! Changed recipe to suit what I had in so used dried chipotle chilli flakes (around 1-2 tspn I think), chickpeas instead of black beans and red pepper. Will definitely make again.
oxana78
4th Oct, 2012
5.05
Nice soup, but I was wondering whether 2tbsp chipotle paste is a mistake, may be it meant 2 tsp? I put 1tsp and it was enough for me, 2 is ok as well, but 2tbsp?! That would be seriously hot.
lizleicester
25th Sep, 2012
5.05
Used 1 x teaspoon Hot Chilli sauce instead of chipotle, and used washed baked beans (!) which were fine, but otherwise followed the recipe and it was delicious.
angeflange
28th Aug, 2012
this was delcious and full of flavour, although I never realised at how spicy chipotle was so when I make this next time I'd probably use only half a teaspoon to 1 teaspoon as it was so spicy it made our noses run! Couldnt find black beans so we used black eyed beans and this worked just as well. This was really delicious and so easy to make. Will be making this again for sure!
fayepincher1987
14th Feb, 2012
5.05
Loved this! didnt use chipotle paste, used a chilli paste instead and didnt serve with guacamole to cut the cost down but is delicious without anyway! used kidney beans instead of black beans as couldnt find these in the supermarket either. Great soup for dinner at work :)
eleanormayo
9th Aug, 2011
5.05
Delicious! I used black eyed beans as had no black beans and we really enjoyed it.
lizzafezza
14th Jul, 2011
5.05
Delicious and really quick, I couldn't find chipotle paste in supermarket so used tabasco chipotle instead. Have since source the paste on the internet so will try soup again with the paste.
bethocallaghan
12th Jul, 2011
3.05
This was ok but there are better recipes out there using chipotle. You can normally find in in the 'sauce aisle' in the mexican section with tacos etc, rather than with herbs and spices.

Pages

jasminefurner
23rd Jan, 2016
Would just using brown rice instead of wild rice be okay, or would it make it taste totally different? Also how long will this keep?
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
Yes brown rice is fine for this. For the best taste and texture this soup is best eaten on the day it is made, but leftovers will still be ok to eat the next day if you don't mind the rice being a bit soggy! Make sure the leftover soup is cooled down as quickly as possible then stored in the fridge. Heat until piping hot when you want to serve it the following day. 
stevep1975
23rd Jun, 2013
Instead of chicken use either sausages, chorizo or fresh smoked haddock.