One-Pot Mexican Chicken, Black Bean & Risoni Soup
with Corn Chips & Cheddar Cheese
You're going to love this stick-to-your ribs chicken and veggie soup! The black beans and rice-shaped risoni pasta make it extra hearty - while two of our trusty seasonings together add a rich and fiery depth of flavour - which the cooling sour cream cuts through like a treat. Bring it all together with a sprinkle cheese, plus a good handful of crushed corn chips in lieu of croutons.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
tomato
2 clove
garlic
1 tin
black beans
1 packet
chicken breast
1 bag
soffritto mix
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 bag
baby spinach leaves
1 packet
Light Sour Cream
(Contains Milk;)
½ packet
corn chips
(May be present: Milk. )
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
3 cup
water
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Roughly chop tomato. • Finely chop garlic. • Drain and rinse black beans. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook chicken and soffritto mix, stirring occasionally, until chicken is browned, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add tomato, black beans, Mexican Fiesta spice blend, garlic & herb seasoning and garlic and cook until fragrant, 1-2 minutes.
• Stir in vegetable stock powder, risoni, the water and the brown sugar until combined. Bring to a boil, then reduce heat to medium. • Cover with a lid and simmer until soup is thickened and risoni is tender, 10 minutes. • Remove from heat. Stir in baby spinach leaves and the butter until spinach is wilted, 1 minute. Season to taste.
TIP: Stir the soup every 3-4 minutes to mix the ingredients well.
• Divide one-pot Mexican black bean and risoni soup between bowls. • Sprinkle with shredded Cheddar cheese. Top with light sour cream. • Top with corn chips (see ingredients) to serve. Enjoy!
TIP: Crush the chips over the soup to serve, if you'd like!