Pulled chicken & black bean soup
0
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
A dollop of plain yogurt helps tame the heat in this Mexican-inspired soup.
Ingredients
Olive Oil
1 teaspoon(s)
Onion
1 large
Chilli, green or red
2 individual
Salt
1½ teaspoon(s)
Garlic
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)
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
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.