Mexican Bean Soup

with Chicken Mince and Nachos
Warming and indulgent!
Cooking time: 40 min
Cals 955 · Prot 65 · Carbs 96 · Fat 38
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Chicken mince
400 Grams
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
1 Piece
1 Tsp
Taco seasoning
10 Grams
Chipotle powder
2 Grams
Tomato paste
70 Grams
15 Grams
800 ML
Black pepper
0.5 Tsp
2 Piece
Grated Monterey Jack
60 Grams

To serve

80 Grams
Fresh coriander
15 Grams


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.
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.
3 Simmer
Add the honey, measured water, stock cube, 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.
4 Serve
Divide the soup among bowls. Sprinkle with the grated cheese and let it melt (see pro tip). 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!

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