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Fiery Black Bean & Chicken Soup
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Fiery Black Bean & Chicken Soup

Fiery Black Bean & Chicken Soup

with Charred Corn & Tortilla Chips

These tortilla chips are ready to dunk and dive into this fiery black bean and chicken soup. It is also packed with some serious veggies and a serious kick of heat.

Tags:
Quick Prep
Quick
Spicy
Climate Superstar
Allergens:
Gluten
Soy

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 tin

corn kernels

1 packet

black beans

1

red onion

1 bag

celery

1 bag

baby spinach leaves

1 bunch

coriander

1

carrot

6

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1 sachet

Mexican Fiesta spice blend

1 sachet

garlic & herb seasoning

1 box

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

1 packet

chicken breast

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

brown sugar

20 g

plant-based butter

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Nutritional Values

Energy (kJ)3454 kJ
Fat21.7 g
of which saturates5.4 g
Carbohydrate89.8 g
of which sugars29 g
Protein57.6 g
Sodium3545 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Saucepan

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. Drain sweetcorn. Drain and rinse half the black beans. Cut chicken breast into 2cm chunks, • Finely chop red onion and celery. Roughly chop baby spinach leaves and coriander. Thinly slice carrot into half-moons. • Slice mini flour tortillas into quarters. Spread over a lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes.

TIP: Keep an eye on the tortilla chips. You want them crisp, but not burnt!

2
2

• 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. • SPICY! The spice blend is hot, use less if you're sensitive to heat. While the tortillas are baking, heat a large saucepan over high heat. • Cook corn until lightly browned, 4-5 minutes. Transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot, onion and celery until slightly softened, 4-5 minutes. • Add Mexican fiesta spice blend and garlic & herb seasoning and cook until fragrant, 1 minute.

TIP: Add a dash of water to the veggies to help speed up the cooking process.

3
3

• Add diced tomatoes with garlic & onion, vegetable stock powder, black beans, the water and the brown sugar to the saucepan. Cook, stirring, until slightly thickened 5-6 minutes. • Add the plant-based butter, cooked chicken and baby spinach leaves and cook, stirring, until melted and combined, 1 minute. Season to taste.

4
4

• Divide Mexican black bean and chicken soup between bowls. • Top with charred corn and sprinkle with coriander. • Serve with tortilla chips. Enjoy!