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Mexican-style bean soup with shredded chicken & lime

Mexican-style bean soup with shredded chicken & lime

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Rating: 5 out of 5.33 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable (soup only)
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal378
low infat8g
saturates1g
carbs36g
sugars17g
fibre12g
protein32g
salt0.5g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
ANTIOXIDANTS

We don’t always think of beans and pulses as being rich in protective antioxidants, but black beans rival blueberries for their flavonoid content. These plant compounds form one of the most important classes of antioxidants, helping protect the skin and body from the damaging effects of poor lifestyle choices as well as ageing.

MAKE IT VEGGIE

Instead of chicken, mash a small avocado with lime and fresh chilli, then stir in a chopped tomato, a tablespoon of finely chopped onion and fresh coriander.

Goes well with

Recipe from Good Food magazine, January 2017

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Overall rating

Rating: 5 out of 5.33 ratings
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