Mexican bean soup with shredded chicken & lime

Mexican bean soup with shredded chicken & lime

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(6 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2

Use leftover chicken breast in this substantial healthy soup. Alternatively, make the recipe vegetarian by topping with chunky, fresh guacamole

Nutrition and extra info

  • soup only
  • Healthy

Nutrition: per serving

  • kcal378
  • fat8g
  • saturates1g
  • carbs36g
  • sugars17g
  • fibre12g
  • protein32g
  • salt0.5g
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Ingredients

  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 1 red pepper, cut into chunks
  • 2 garlic cloves, chopped
  • 2 tsp mild chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 400g can chopped tomatoes
  • 400g can black beans
  • 1 tsp vegetable bouillon powder
  • 1 cooked skinless chicken breast, about 125g, shredded
  • handful chopped coriander
  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ red chilli, deseeded and finely chopped (optional)

Method

  1. Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.

  2. Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.

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Comments, questions and tips

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Angharad1313
9th Jan, 2017
3.8
Tasty, healthy and quick. I added quinoa to bulk it out which meant it needed to simmer for a little longer, it was quite filling!
hilaryys
7th Jan, 2017
5.05
Truly delicious and really simple to make. If you're a chilli wimp (like me!) even 2 teaspoons of mild chilli powder makes it quite spicy - although I note that others have put more spice in, so maybe it's just me! I made the guacamole version and offered a little soured cream to smooth out the heat which worked nicely!
laurawd
6th Jan, 2017
5.05
Tasty, filling and really easy to make, not a lot more you could ask for from a recipe!
Mishca21
4th Jan, 2017
5.05
I made this as part of the 2017 healthy eating plan and it was really easy. Rather cheekily I made both the shredded chicken and the avocado salsa options to go with it and these together with the soup honestly are a real winner! I appreciate doing this changes the calorie count though. I did add a little more of the spices to the onions and peppers but then I enjoy spicy food. I will be making this one regularly as, once you have the spices in your cupboard, it's a low cost meal that goes far.
Sissinghurst
1st Jan, 2017
I made this yesterday to great acclaim from my husband. The bare recipe didn't seem quite as tasty as I would have liked, so I added a little cinnamon, more ground coriander, a sprinkling of basil, enough runny honey to take away the 'sour' taste of tomatoes (my husband doesn't like it) and a sprinkling of ras-el-hanout (Seasoned Pioneers in little foil pack). It was truly delicious and will become a regular on our menu.
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