Mexican chicken & wild rice soup

A dish with added feelgood factor – this vitamin C filled soup is the ideal after-work pick-me-up

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 347
  • fat 7g
  • saturates 1g
  • carbs 45g
  • sugars 5g
  • fibre 5g
  • protein 29g
  • salt 0.48g


  • 1 tsp olive oil
  • 1 onion, finely chopped
  • 1 green pepper, diced
  • 200g sweetcorn, frozen or from a can
  • 1-2 tbsp chipotle paste (we used Discovery)
  • 250g Pouch ready-cooked long-grain and wild rice mix (we used Uncle Ben's)
  • 400g can black beans in water, rinsed and drained
  • 1.3l low-sodium chicken stock
  • 2 cooked skinless chicken breasts, shredded
  • small bunch coriander, chopped
  • low-fat soured cream and reduced fat guacamole, to serve, if you like


  1. Heat the oil in a large non-stick frying pan and cook the onion for 5 mins. Throw in the pepper and cook for 2 mins more, then add the sweetcorn, chipotle paste and rice. Stir well and cook for 1-2 mins.

  2. Add the black beans and the stock. Bring to the boil, turn down to a simmer, then add half the chicken and coriander. Cool for 2-3 mins, then ladle into bowls.

  3. Scatter over the rest of the chicken and coriander. Serve with a dollop each of guacamole and soured cream on top if you like.

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