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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