Mexican chicken & wild rice soup

10-30 minutes 30-60 minutes 4 servings 400 kcal or less bbc good food magazine july black bean black beans broth chicken breast chicken breasts chicken stock chipotle paste coriander diner dinner good for you green pepper green peppers healthy low fat mains mexican olive oil onion onions quick soup soured cream starter summer super supper sweetcorn wild rice

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

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.

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.

Scatter over the rest of the chicken and coriander. Serve with a dollop each of guacamole and soured cream on top if you like.