For The Soup
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1 brown onion finely chopped
- 400 g black beans rinsed and drained
- 400 g corn kernels
- 800 g diced tomatoes canned
- 30 g taco seasoning
- 1 ltr (4 cups) chicken stock liquid
- 500 g cooked and shredded chicken
- 250 g cream cheese
To Serve
- grated cheese, avocado, corn chips and fresh coriander
Heat the olive oil in a large pot over medium-high heat. Cook the onion and garlic for 2-3 minutes or until softened and fragrant. Add the black beans, corn, tomatoes, taco seasoning, chicken stock liquid and the cooked and shredded chicken.
Bring to a simmer. Stir occasionally for 15 minutes.
Break the cream cheese into chunks and stir through for 5 minutes or until the cream cheese has melted and the soup is creamy.
Serve immediately with plenty of grated cheese, chopped avocado, corn chips and fresh coriander (optional).
RECIPE TIPS
- Cream cheese - it is important to add the cream cheese a little at a time, stirring in between, to keep it creamy and prevent it from curdling.
- Spicy soup - if you like a spicy kick, you can also add a pinch of chilli powder to the soup while it’s cooking!
- Serving suggestions - top with all your favourite Mexican toppings!!! Grated cheese, slices of avocado or a spoonful of guacamole, coriander leaves, a squeeze of fresh lime, sliced jalapeños and tortilla strips orcorn chips.
- Storage - this soup can be stored in an airtight container in the fridge and consumed within 2 days.
- Freezer - soup can be frozen for up to 3 months in an airtight container.
Calories: 326kcal | Carbohydrates: 28g | Protein: 22g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 587mg | Potassium: 727mg | Fiber: 7g | Sugar: 7g | Vitamin A: 933IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 3mg