Skip to main contentSkip to footer
Sign up
Sign up
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Pulled chicken & black bean soup by WW

Pulled chicken & black bean soup

4
0
0
SmartPoints® value per serving
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 teaspoons

Onion(s)

1 large, chopped

Chilli, Green or Red

2 individual, chopped

Salt

1½ teaspoons

Garlic

1 clove(s)

Red pepper(s)

1 medium

Chilli Powder

2 teaspoons, level

Ground Cumin

2 teaspoons, 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 tablespoons

0% fat natural Greek yogurt

225 g

Coriander, fresh

1 tablespoons

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.

You might like

Start eating better than ever!

Find your plan