One-Pot Mexican Chicken, Black Bean & Risoni Soup
with Corn Chips & Cheddar Cheese
- Gluten
- Wheat
- Milk
- Soy
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Wheat
- Gluten
Even meat lovers will approve of this stick-to-your ribs veggie and chicken soup. The black beans and rice-shaped risoni pasta make it extra hearty while two of our trusty seasonings together add a rich and fiery depth of flavour - which the cooling sour cream cuts through like a treat. Bring it altogether with a sprinkle of cheese, plus a good handful of crushed corn chips in lieu of croutons. Unfortunately, this week's corn chips were in short supply, so we've replaced them with tortilla chips. Don't worry, the recipe will be just as delicious!
Ingredients
1
tomato
1 packet
garlic paste
½ tin
black beans
1 packet
chicken breast
1 bag
soffritto mix
1 sachet
vegetable stock powder
1 packet
risoni
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 bag
baby spinach leaves
1 packet
Light Sour Cream
(Contains: Milk)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
Cheddar cheese
(Contains: Milk)
1 sachet
Mexican Fiesta spice blend
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
Not included in your delivery
olive oil
2.5 cup
water
1 tsp
brown sugar
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Slice mini flourtortillas into quarters. • Divide between two lined oven trays (don't worry if they overlap). • Drizzle with olive oil, turn tortilla quarters to coat and season with salt. Bake until lightly golden and crispy, 8-10 minutes. • Meanwhile, roughly chop tomato. • Drain and rinse black beans (see ingredients). • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix and chicken, stirring occasionally, until softened and browned, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add tomato, black beans, Mexican Fiesta spice blend, garlic & herb seasoning and garlic and cook until fragrant, 1-2 minutes.
• 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 chicken, 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it tasty and flavourful, though some suggested adding extra spice or herbs for more depth.
- Ease of prep: Customers praised the quick, easy one-pot preparation, making it a convenient weeknight option.
- Suggestions: Several recommended using rice instead of risoni for better texture, or reducing liquid for a thicker consistency.
- Leftovers: Some noted it thickened significantly when stored, affecting reheating — consider adding extra liquid when reheating.
- Portions: Many found it hearty and filling, with some mentioning it made enough for leftovers.
