Mexican Bean Soup

with Chicken Mince and Nachos

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Chop the tomatoes. Peel and chop the onion and garlic. Chop the jalapeno slices. Rinse and drain the red kidney beans and sweet corn in a colander.

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2 Start soup

Heat a large soup pot over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken mince and onion and fry with a pinch of salt for 5 min. Add the garlic, tomatoesjalapeno (spicy!), taco seasoning (spicy!), chipotle (spicy!) and tomato paste and cook for 2 min further.

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3 Add and boil

Add the honey, measured water, stock cube, drained kidney beanscorn and black pepper. Cover with a lid and simmer for 10 min. Finally, add the juice of half of the limes. Slice the remaining limes into wedges. Check the seasoning of the soup and add a pinch of salt if needed.

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4 Melt cheese

Divide the soup among bowls. Sprinkle with the grated cheese and let it melt (see pro tip).

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5 Serve

Serve the soup with the nachosfresh coriander leaves and lime wedges.

Tips for fussy eaters

Prepare a batch without any of the spicy stuff (that's jalapenos, taco seasoning or chipotle powder).

Pro tip

Use the broiler/ grill to finish off the soups. The cheese will not only melt, but will also turn golden brown and start bubbling!

Warming and indulgent!

Cooking Time: 40 min

Cals 1011 · Prot 65 · Carbs 88 · Fat 47

Gluten-Free

Ingredients

Number of people

For soup

Chicken mince 400 Grams
Tomatoes 2 Pieces
Brown onion 1 Piece
Garlic cloves 3 Pieces
Jalapeno slices 30 Grams
Red kidney beans 240 Grams
Sweet corn kernels 145 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Taco seasoning 10 Grams
Chipotle powder 2 Grams
Tomato paste 70 Grams
Honey 20 Grams
Water 800 ML
Chicken stock cube 1 Piece
Black pepper 0.5 Tsp
Lime 2 Pieces
Grated Monterey Jack 60 Grams

To serve

Nachos 80 Grams
Fresh coriander 15 Grams

Warming and indulgent!

Cooking Time: 40 min

Cals 1011 · Prot 65 · Carbs 88 · Fat 47

Gluten-Free

Instructions

photo

1 Prep vegetables

Chop the tomatoes. Peel and chop the onion and garlic. Chop the jalapeno slices. Rinse and drain the red kidney beans and sweet corn in a colander.

photo

2 Start soup

Heat a large soup pot over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken mince and onion and fry with a pinch of salt for 5 min. Add the garlic, tomatoesjalapeno (spicy!), taco seasoning (spicy!), chipotle (spicy!) and tomato paste and cook for 2 min further.

photo

3 Add and boil

Add the honey, measured water, stock cube, drained kidney beanscorn and black pepper. Cover with a lid and simmer for 10 min. Finally, add the juice of half of the limes. Slice the remaining limes into wedges. Check the seasoning of the soup and add a pinch of salt if needed.

photo

4 Melt cheese

Divide the soup among bowls. Sprinkle with the grated cheese and let it melt (see pro tip).

photo

5 Serve

Serve the soup with the nachosfresh coriander leaves and lime wedges.

Tips for fussy eaters

Prepare a batch without any of the spicy stuff (that's jalapenos, taco seasoning or chipotle powder).

Pro tip

Use the broiler/ grill to finish off the soups. The cheese will not only melt, but will also turn golden brown and start bubbling!

Ingredients

Number of people

For soup

Chicken mince 400 Grams
Tomatoes 2 Pieces
Brown onion 1 Piece
Garlic cloves 3 Pieces
Jalapeno slices 30 Grams
Red kidney beans 240 Grams
Sweet corn kernels 145 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Taco seasoning 10 Grams
Chipotle powder 2 Grams
Tomato paste 70 Grams
Honey 20 Grams
Water 800 ML
Chicken stock cube 1 Piece
Black pepper 0.5 Tsp
Lime 2 Pieces
Grated Monterey Jack 60 Grams

To serve

Nachos 80 Grams
Fresh coriander 15 Grams
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