Mexican chicken & wild rice soup

Name: Mexican chicken & wild rice soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon olive oil; 1 onion, finely chopped; 1 green pepper, diced; 1 Tbsp chipotle paste (we used Discovery); 250 grams Pouch ready-cooked long-grain and wild rice mix (we used Uncle Bens); 400 grams black beans in water, rinsed and drained; 1 liters low-sodium chicken stock; 2 cooked skinless chicken breasts, shredded; 1 small bunch coriander, chopped; 1 serving low-fat soured cream and reduced fat guacamole, to serve, if you like; 200 grams sweetcorn, frozen or from a can

You can never have too many main course recipes, so give Mexican chicken & wild rice soup This recipe is typical of Mexican cuisine. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

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.

Ingredients you will need

Chipotle Paste

Corn

Pepper

Onion

Rice

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Black Beans

Coriander

Whole Chicken

Stock

Equipment you will use

Bowl

Ladle

Scatter over the rest of the chicken and coriander.

Ingredients you will need

Coriander

Whole Chicken

Serve with a dollop each of guacamole and soured cream on top if you like.

Ingredients you will need

Sour Cream

Guacamole

Equipment

Frying Pan

Bowl

Ladle

Ingredients

Servings:

1teaspoon

olive oil 1

onion, finely chopped 1

green pepper, diced 1Tbsp

chipotle paste (we used Discovery)250grams

Pouch ready-cooked long-grain and wild rice mix (we used Uncle Ben's)400grams

black beans in water, rinsed and drained 1liters

low-sodium chicken stock 2

cooked skinless chicken breasts, shredded 1small bunch

coriander, chopped 1serving

low-fat soured cream and reduced fat guacamole, to serve, if you like 200grams

sweetcorn, frozen or from a can

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.