Mexican chicken wild rice soup

Ingredients

• 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

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