Caribbean Kidney Bean, Chicken & Coconut Soup

Name: Caribbean Kidney Bean, Chicken & Coconut Soup with Roasted Sweet Potato & Capsicum
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 olive oil; 1 sweet potato; 1 capsicum; ½ lime; 1 tin red kidney beans; 1 bag green beans; 1 packet garlic paste; 1 sachet mild Caribbean jerk seasoning; 1 tin diced tomatoes with garlic & onion; 2 tin coconut milk; 1 sachet vegetable stock powder; 1 packet chicken breast

with Roasted Sweet Potato & Capsicum

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Channel the flavours of the Caribbean into a hearty soup brimming with red kidney beans, chicken breast, creamy coconut milk and roasted root veggies. Zingy lime and mild Caribbean spices bring the tropical vibes, while the capsicum adds a subtly sweet depth of flavour.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Easy Prep

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

capsicum

lime

1 tin

red kidney beans

1 bag

green beans

1 packet

garlic paste

1 sachet

mild Caribbean jerk seasoning

1 tin

diced tomatoes with garlic & onion

2 tin

coconut milk

1 sachet

vegetable stock powder

1 packet

chicken breast

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2886 kJ

Fat43.1 g

of which saturates31.2 g

Carbohydrate69.5 g

of which sugars28.4 g

Protein62.2 g

Sodium2329 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Saucepan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into small chunks. Cut capsicum into large chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, cut lime into wedges. Drain and rinse red kidney beans. Trim green beans. Cut chicken breast into 2cm chunks. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through (when no longer pink inside), 4-5 minutes. Set aside in a bowl. • To the saucepan, add garlic paste and mild Caribbean jerk seasoning, stirring, until fragrant, 1-2 minutes. • Add diced tomatoes with garlic & onion, coconut milk and vegetable stock powder, stirring to combine.

• Add kidney beans and green beans to the soup. Bring to a simmer and cook until slightly thickened, 6-10 minutes. • Stir through roasted veggies and cooked chicken. Season to taste. • Add a squeeze of lime juice to taste.

TIP: Stir through a splash of water if the soup is too thick.