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.
Nutritional information
Per Serving*
Energy (kJ/kcal)
4472 / 1069
Fats (g)
44.9
of which saturated (g)
14.2
Carbohydrates (g)
94
of which sugars (g)
23.3
Fibers (g)
19.5
Proteins (g)
79.5
Salt (g)
6.3
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Chop the tomatoes. Peel and chop the onion and garlic. Chop the jalapenoslices. Rinse and drain the redkidneybeans and sweetcorn in a colander.
2 Start soup
Heat a large soup pot over a medium-high heat with a drizzle of vegetableoil. Once hot, add the chickenmince and onion and fry with a pinch of salt for 5 min. Add the garlic, tomatoes, jalapeno(spicy!), tacoseasoning(spicy!), chipotle(spicy!) and tomatopaste and cook for 2 min further.
3 Simmer
Add the honey, measuredwater, stockcube, kidneybeans, corn and blackpepper. 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 gratedcheese and let it melt. Serve the soup with the nachos, freshcoriander leaves and lime wedges.
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!