Mexican chicken & bean soup

Mexican chicken & bean soup

To thicken, purée a third of the cooked vegetables.

By , 21 September 2015

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Mexican chicken & bean soup
  • 30 Mins
  • Serves: 4
  • Price: 75p per serving
Nutritional Info
Each 572g serving contains
  • Energy

    1319KJ

    315KCAL

    16%
  • Fat

    9.7g

    low

    14%
  • Saturates

    1.3g

    low

    7%
  • Sugars

    13g

    low

    14%
  • Salt

    2.7g

    high

    46%
of your reference intake.
Typical energy values per 100g: 231kJ/55kcal.
Ingredients
  • 1 medium onion, chopped
  • 2 tbsp vegetable oil
  • ½ celeriac, peeled and diced
  • 300g carrots, diced
  • 700ml hot chicken stock
  • 420g can Asda Mixed Beans in Tomato Sauce
  • 200g Asda Mexican Style Sliced Chicken
  • 2 tbsp Asda Sweet Chilli Sauce
  • 2 tbsp Asda Dark Soy Sauce
  • Chopped parsley, to serve
Method
  • Cook the onion in the oil for 3-4 minutes until soft.

  • Add the celeriac, carrots and stock and bring to the boil. Cover and simmer for 20 minutes.

  • Add the beans, chicken, sweet chilli sauce and soy sauce. Season, heat through and serve with parsley and some crusty bread, if liked.