This delicious blend of tex-mex ingredients also packs in the nutrition. Serve alongside tacos, as an app, or load up your bowl for a full meal!
1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Cook the onion, green pepper and garlic, stirring occasionally, for 5 minutes or until the onions are golden. Stir in the corn and cook for 5 minutes, or until the corn begins to brown.
2. Stir in the stock, black beans, rice and chili paste. Bring to a boil, reduce the heat to a simmer and cook for 12 minutes.
3. Dissolve cornstarch in 1 Tbsp of water until smooth. Add to soup along with tomatoes, salt and pepper. Simmer for 2 minutes until slightly thickened. Add cooked chicken.
4. Ladle the soup into individual bowls and garnish each serving with avocado, cheese and cilantro.
2 tsp vegetable oil
1 cup chopped onion
½ cup chopped green bell pepper
2 tsp minced fresh garlic
¾ cup canned corn kernels, drained
4 cups chicken or vegetable stock
¾ cup canned black beans, drained and rinsed
3 Tbsp basmati rice
1 tsp hot chili paste
1 cup diced plum tomatoes
¼ tsp salt and freshly ground black pepper
2 ½ tsp cornstarch
4 oz diced cooked chicken breast
¼ cup chopped cilantro or parsley
½ cup diced avocado
1/3 cup grated cheddar cheese
Prep Time: 20 minutes
Cook Time: 22 minutes
Nutritional Information per Serving
Protein 6.8 g
Fat 10.1 g
Saturated Fat 3.6 g
Carbohydrates 46 g
Cholesterol 29.1 mg
Sodium 455 mg
Fiber 5.3 g