One-Pot Mexican Chicken, Black Bean & Risoni Soup
with Corn Chips & Cheddar Cheese
- Celery
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Eggs
Ingredients
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Breast
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Corn Chips
1 packet
Garlic Paste
1 packet
Black Beans
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 packet
Baby Spinach Leaves
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Soffritto Mix
1
Tomato
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Mexican Fiesta Spice Blend
Cooking Steps
Custom Recipe: If you've added chicken, cut chicken breast into 2cm chunks.
Custom Recipe: Cook chicken with soffritto mix until browned, 4-5 minutes. Continue with the step as above.
• Stir in vegetable stock powder, risoni, the water and the brown sugar until combined. Bring to a boil, then reduce heat to medium. • Cover with a lid and simmer until soup is thickened and risoni is tender, 10 minutes. • Remove from heat. Stir in baby spinach leaves and the butter until spinach is wilted, 1 minute. Season to taste.
TIP: Stir the soup every 3-4 minutes to mix the ingredients well.
• Divide one-pot Mexican black bean and risoni soup between bowls. • Sprinkle with shredded Cheddar cheese. Top with light sour cream. • Top with corn chips (see ingredients) to serve. Enjoy!
TIP: Crush the chips over the soup to serve, if you'd like!
