Photo of Pulled chicken & black bean soup by WW

Pulled chicken & black bean soup

Points® value
Total Time
55 min
25 min
30 min
A dollop of plain yogurt helps tame the heat in this Mexican-inspired soup.


Olive Oil

1 teaspoon(s)


1 large, chopped

Chilli, green or red

2 individual, chopped


1½ teaspoon(s)


1 clove(s)

Red pepper

1 medium

Chilli Powder

2 teaspoon(s), level

Ground Cumin

2 teaspoon(s), level

Chicken stock cube(s)

1 cube(s), 1 litre

Tinned Tomatoes

1 can(s), large

Chicken breast, skinless, raw

3 medium

Biona Organic Black Beans in Water

1 can(s), drained

Sweetcorn, frozen, boiled

350 g

Lime Juice, Fresh

1 tablespoon(s)

0% fat natural Greek yogurt

225 g

Coriander, fresh

1 tablespoon(s)

Spring Onions

5 medium


  1. Heat the oil in a large soup pot over medium heat. Add the onion, chilli and 1 tsp salt; cook, stirring often for 7-10 minutes, until the onion is soft. Add the garlic, red pepper, chilli powder and cumin; cook for 1 minute, stirring a few times. Add the stock and tomatoes; increase heat to high to bring to a boil. Reduce heat to medium-low and bring to a simmer; then add the chicken to the pot. Cover and simmer for 7-10 minutes or until cooked through.
  2. Set the chicken aside to cool for 2-3 minutes. Meanwhile, add the beans and sweetcorn to the pot and cook until heated through, for about 2-3 minutes.
  3. Shred the chicken with two forks; then add back in the soup. Stir in the lime juice and season to taste; serve topped with yogurt, coriander and the spring onions.