Name: Mexican-style bean soup with shredded chicken & lime
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 tsp rapeseed oil; 1 large onion finely chopped; 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; ½ red chilli deseeded and finely chopped (optional)

Mexican-style bean soup with shredded chicken & lime

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

30 min total 10 min prep 20 min cook 2 378 cal

Instructions

Tap a step to mark it done

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.