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Mexican chicken & wild rice soup

Mexican chicken & wild rice soup

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A star rating of 4.7 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal347
fat7g
saturates1g
carbs45g
sugars5g
fibre5g
protein29g
low insalt0.48g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2011

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Overall rating

A star rating of 4.7 out of 5.13 ratings
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