Spicy Mexican Bean Soup
with Chicken Mince and Nachos
Warming and indulgent!
Cals 886 · Prot 68 · Carbs 77 · Fat 35
Low Carb
Global Eats
35 min
Warming and indulgent!
Cals 886 · Prot 68 · Carbs 77 · Fat 35
Low Carb
Global Eats
Ingredients
Soup
Chicken mince
400 Grams
Tomatoes
1 Piece
Red 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
Tomato paste
50 Grams
Taco seasoning
10 Grams
Chipotle powder
2 Grams
Brown sugar
10 Grams
Water
500 ML
Chicken stock cube
4*5*9*15*
1 Piece
Black pepper
0.5 Tsp
Lime
1 Piece
To serve
Nachos
80 Grams
Grated cheddar
4*
60 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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3707 / 886 |
| Fats (g) | 35.1 |
| of which saturated (g) | 8.8 |
| Carbohydrates (g) | 77 |
| of which sugars (g) | 19.3 |
| Fibers (g) | 16.2 |
| Proteins (g) | 68.2 |
| Salt (g) | 6.1 |
*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 tomato.
- Peel and finely 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 medium-high heat with a drizzle of oil.
- Once hot, fry the onion, garlic, chicken mince with a pinch of salt for 5 min.
- Add the tomatoes, tomato paste, taco seasoning (spicy!), chipotle (spicy!) and jalapeno (spicy!) to taste.
- Cook for 2 min further.
Tip! Sensitive to spice? Go easy on the jalapenos.
3 Simmer
- Add the brown sugar, measured water, stock cube, kidney beans, corn and black pepper.
- Cover with a lid and simmer for 10-15 min.
- Slice the limes into wedges.
- Add a squeeze lime juice to taste, reserving any wedges for serving.
- Check the seasoning of the soup and add a pinch of salt if needed.
4 Serve
- Serve the Mexican Bean Soup with Chicken Mince and Nachos on the side.
- Sprinkle with the grated cheese and let it melt.
- Garnish with fresh coriander 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!
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