About this recipe:This is a Mexican-inspired soup. Chicken is simmered with garlic, onions, adobo sauce, chopped tomatoes, sweetcorn and black beans. It's perfect for the cold winter months. Serve with grated cheese, if desired.
1 tablespoon olive oil
450g skinless, boneless chicken breast meat, cut into cubes
1 onion, chopped
1 clove garlic, finely chopped
1 tablespoon chicken stock granules
1 tablespoon adobo sauce from tinned chipotle chillies or to taste
1 teaspoon caster sugar
2 (400g) tins chopped tomatoes
1 1/4 (340g) tins sweetcorn, drained
1 (410g) tin black beans, rinsed and drained
600ml water or as needed
1 bunch coriander, chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:35min › Ready in:50min
Heat the olive oil in a large saucepan over medium heat. Stir in the chicken and cook until the chicken is no longer pink in the centre, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic and cook for 1 minute more. Stir in the chicken stock, adobo sauce, sugar, tomatoes, sweetcorn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer 15 minutes. Stir in the coriander before serving.
Chipotle chillies in adobo sauce can be purchased online.