A dish with added feelgood factor – this vitamin C filled soup is the ideal after-work pick-me-up
Prep:10 mins
Serves 4
1 tsp olive oil1 onion, finely chopped1 green pepper, diced200g sweetcorn, frozen or from a can1-2 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 drained1.3l low-sodium chicken stock2 cooked skinless chicken breasts, shreddedsmall bunch coriander, choppedlow-fat soured cream and reduced fat guacamole, to serve, if you like
STEP 1Heat 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.STEP 2Add 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.STEP 3Scatter over the rest of the chicken and coriander. Serve with a dollop each of guacamole and soured cream on top if you like.
