About this recipe:This Mexican style soup is quick and easy to make. It also tastes fabulous. Sweetcorn is simmered with chicken and black beans in a tomato soup base. Serve over tortilla chips and top with grated Cheddar cheese. It makes a wonderful winter warmer.
2 (198g) tins sweetcorn kernels, drained
825ml chicken stock
175g cooked chicken, cut into chunks
1 (410g) tin black beans
3/4 (400g) tin chopped tomatoes with chilli, drained
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Method Prep:10min › Cook:15min › Ready in:25min
Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.