Photo: Cala
Mexican chicken & wild rice soup
11 ingredients
10 min + 20 min
Serves 4
openrecipes
A dish with added feelgood factor - this vitamin C filled soup is the ideal after-work pick-me-up
Estimated Nutrition (whole recipe, rough)
698
Calories
48g
Protein
24g
Fat
73g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Sweetcorn | not in our table | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp olive oil
- 1 onion , finely chopped
- 1 green pepper , diced
- 200g sweetcorn , frozen or from a can
- 1-2 tbsp chipotle paste (we used Discovery)
- 250g Pouch ready-cooked long-grain and wild rice mix (we used Uncle Ben's)
- 400g can black beans in water, rinsed and drained
- 1.3l low-sodium chicken stock
- 2 cooked skinless chicken breasts , shredded
- small bunch coriander , chopped
- low-fat soured cream and reduced fat guacamole, to serve, if you like
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes