Spicy Chicken and Wild Rice Soup

Using half the oil, cool the chicken until golden brown, then take out the pan and shred.
Add the remaining oil and cook the onion for 5min or until tender
Add the pepper, sweetcorn, chipotle and rice and cook for around 2-4min
Add the black beans and stock, bring to the boil the reduce to a simmer
Add half the shredded chicken and half the coriander
Serve with other half shredded chicken and sour cream over the top

Serves 4

Category 1 recipe

2 tsp olive oil
1 onion, finely chopped
1 green pepper, diced
200g sweetcorn, frozen or canned and drained
1-2 tbsp. chipotle paste
250g Pouch ready-cooked long-grain and wild rice mix
400g can black beans in water, rinsed and drained
1.3l low-sodium chicken stock
2 skinless chicken breasts, shredded
small bunch coriander, chopped
2 tbsp. low-fat soured cream

Category 2 recipe

3 tsp olive oil
1 onion, finely chopped
1 green pepper, diced
250g sweetcorn, frozen or canned and drained
1-2 tbsp. chipotle paste
250g Pouch ready-cooked long-grain and wild rice mix
400g can black beans in water, rinsed and drained
1.3l low-sodium chicken stock
3 skinless chicken breasts, shredded
small bunch coriander, chopped
3 tbsp. low-fat soured cream

Category 3 recipe

4 tsp olive oil
1 onion, finely chopped
1 green pepper, diced
300g sweetcorn, frozen or canned and drained
1-2 tbsp. chipotle paste
250g Pouch ready-cooked long-grain and wild rice mix
400g can black beans in water, rinsed and drained
1.3l low-sodium chicken stock
4 skinless chicken breasts, shredded
small bunch coriander, chopped
4 tbsp. low-fat soured cream