Mexican Bean and Chicken Protein Soup


Mexican Bean and Chicken Protein Soup


2 sprays of Frylight rapeseed oil spray
1 large onion, chopped
1 red pepper, chopped
2 garlic cloves, chopped
2 Tsp. mild chilli powder
1 Tsp. ground coriander
1 Tsp. ground cumin
400g can chopped tomatoes
400g can mixed beans in chilli sauce
200g can of sweetcorn
½ vegetable stock cube
1 cooked skinless chicken breast, about 125g, shredded 
handful chopped coriander
1 lime, juiced
½ red chilli, deseeded and finely chopped (optional)


Heat the oil in a medium casserole dish and fry the onion and pepper for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder, and the strained sweetcorn. Cover and simmer for 15 mins.

Add the shredded chicken to a mixing bowl with the fresh coriander, lime juice and a little chilli (if using) and toss well.

Mix the chicken into the soup and ladle into two bowls to serve.

Products Used

MasterClass Cast Aluminium 4 Litre Casserole Dish

MasterClass Stainless Steel 6 Piece Measuring Spoon Set

MasterClass Acero Stainless Steel 15cm (6") Chef's Knife