Mexican Black Bean Chicken Soup
with Charred Corn & Tortilla Chips
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Ingredients
330 g
Chicken Breast
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Black Beans
1 sachet
Vegetable Stock Pot
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Coriander
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Red Onion
1 sachet
Garlic & Herb Seasoning
1 sachet
Mexican Fiesta Spice Blend
1
Carrot
Cooking Steps
Custom Recipe: If you've added chicken breast, cut chicken breast into 2cm chunks. Drain and rinse half the black beans.
Custom Recipe: In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate. Continue as above.
Custom Recipe: Add cooked chicken to the saucepan with the baby spinach.
• Divide Mexican black bean soup between bowls. • Top with charred corn and sprinkle with coriander. • Serve with tortilla chips. Enjoy!
