Mexican Bean Soup

with Chicken Mince and Nachos
Warming and indulgent!
654 Reviews
Cals 995 · Prot 78 · Carbs 79 · Fat 44
Low-Carb
Try Hello Chef Now
40 min
Mexican Bean Soup with Chicken Mince and Nachos
Warming and indulgent!
654 Reviews
Cals 995 · Prot 78 · Carbs 79 · Fat 44
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Chicken mince
400 Grams
Tomatoes
2 Piece
Brown onion
1 Piece
Garlic cloves
3 Piece
Jalapeno slices
30 Grams
Red kidney beans
240 Grams
Sweet corn kernels
145 Grams
Vegetable oil
2 Tbsp
Chicken stock cube 4*5*9*15*
1 Piece
Salt
1 Tsp
Taco seasoning
10 Grams
Chipotle powder
2 Grams
Tomato paste
70 Grams
Honey
15 Grams
Water
800 ML
Black pepper
0.5 Tsp
Lime
2 Piece
Grated Monterey Jack 4*
60 Grams
To serve
Nachos
80 Grams
Fresh coriander
15 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

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.
Start soup

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, tomatoes, jalapeno (spicy!), taco seasoning (spicy!), chipotle (spicy!) and tomato paste and cook for 2 min further.
Simmer

3 Simmer

Add the honey, measured water, stock cube, kidney beans, corn 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.
Serve

4 Serve

Divide the soup among bowls. Sprinkle with the grated cheese and let it melt (see pro tip). Serve the soup with the nachos, fresh coriander leaves and lime wedges.
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