It has been cold and damp here for the past few weeks. It is definitely time for a nice warm bowl of soup. With the New Year and resolutions and all of that, we are trying to lower the calories a bit as well. This soup hits the mark. Warm and slightly fiery, perfect for a winter day.
Chicken Taco Soup
A nice low calorie but hearty Mexican inspired soup. A bit like chili but thinner and with rice mixed in. Lovely on a cold winter day.
Equipment
- 1 Large Pot
- 1 Knife
- 1 Wooden Spoon
Ingredients
- 450 g chicken thighs boneless skinless, cubed
- 1 tbsp olive oil
- 240 g black beans canned, drained and rinsed
- 240 g kidney beans canned, drained and rinsed
- 340 g sweet corn
- 150 g onion diced
- 150 g red bell pepper diced
- 680 g passata or tomato sauce
- 1200 ml water
- 1 tbsp paprika smoked
- 3 tbsp cumin ground
- ¼ tsp cayenne pepper
- 2 tsp sea salt
- 250 g rice
Instructions
- Heat the olive oil over medium heat
- Brown the chicken in the oil, stirring occasionally, for about 10 minutes
- Add onions and peppers and sauté until soft, about 5 minutes. Stir frequently to remove any stuck chicken from the bottom of the pan. You may need to add a little water to loosen the chicken.
- Add remaining ingredients and bring to a simmer.
- Simmer over low heat for at least 15 minutes or up to an hour. Stir occasionally to prevent scorching
- Taste and adjust seasonings if needed.
- Add rice and simmer for 30 minutes, stirring very frequently to prevent scorching.
- Remove from heat and serve.
Nutrition
Calories: 390kcal
Tried this recipe?Let us know how it was!