Mexican chicken & wild rice soup

• olive oil↗1 tsp tsp
• onion↗1

  finely chopped

• green pepper↗1

  diced

• sweetcorn↗200g g

  frozen or from a can

• chipotle paste tbsp

  (we used Discovery)

• Pouch ready-cooked long-grain and wild rice250g g

  mix (we used Uncle Ben's)

• can black beans↗400g g

  in water, rinsed and drained

• low-sodium chicken stock↗1.3l l
• cooked skinless chicken breasts↗2

  shredded

• coriandersmall bunch

  chopped

• low-fat soured cream↗

  and reduced fat guacamole, to serve, if you like

Step-by-step instructions

1. 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. 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. 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.