Mexican chicken & wild rice soup

Ingreadient:

• 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
   

Direction

1. 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.
2. 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.
3. Scatter over the rest of the chicken and coriander. Serve with a dollop each of guacamole and soured cream on top if you like.