Mexican chicken & wild rice soup

Mexican chicken & wild rice soup

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
reidjan
1st Jul, 2011
3.05
I couldn't find chiplote paste but after a lot of internet searching for alternatives (had bought all the other ingredients) I used smoked paprika as a suggested alternative. On its own it definitely has a kick to it and I must admit it seemed strange serving soup with guacamole and sour cream but with the guacamole and sour cream blended in this soup was really delicious. My friends with tougher taste buds for spices loved it without adding in the cream or guacamole. A definite adult soup, my kids hated it and I would say it is more a one off soup, not a soup to make and plan to eat over a couple of days. Not sure I would make it again but definitely sparked greater interest in Mexican food.
messyjessie86
20th Jun, 2011
5.05
I had difficulty finding the paste, so instead I used a Mexican spice mix which worked well. Good recipe - warming, comforting, and quick to make. It gets a thumbs up from me!
Louise 1
18th Jun, 2011
5.05
We have never tried chipotle paste before as I couldnt find it. recently waitrose has come to our town and I found discovery chipotle paste there. This soup was so tasty clean fresh with a smoky spicy flavour. I only added 1tbsp of paste and that was plenty for us. Will definately make this again.Yum!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?