Keeping warm without the stodge

The ultimate one pot meal – Mexican black bean soup with shredded chicken

Dry January is a distant memory and gyms are already offering ‘sales’ as New year’s Eve resolutions start to slip.

But here’s the problem – it’s freezing outside, summer holidays are still six months off and the temptation to eat rubbish can often be overwhelming. That naughty little devil sitting on your shoulder saying ‘feed me chips’ can be heard constantly in your head, while the angel on the other side seems to have caught a cold and lost her voice. It’s natural at this time of year to want to eat food that fills you up making you feel warm and satisfied. However, junk food whilst often a quick fix solution, isn’t going to keep you full for long or be particularly nutritious.

Fear not – Nourish and Nutrition to the rescue! What’s fantastic is we can provide you with food that ticks all the right boxes satisfying both the angel and the devil! You see the soup revolution is here. We’re not talking watery broths, tasteless tinned tomato or cartons of lumpy gunge. We are looking at one pot wonders that will feed the soul and lift you from those February blues. Comfort food that won’t pile on pounds or make you feel bloated or worse – guilty.

Here’s my favourite meaty Mexican soup of the moment.  This is why it’s great:

1. Quick to make (I promise)

2. Very filling

3. Low calorie

4. Packed with protein

5. BLOODY DELICIOUS!

RECIPE:
Mexican bean soup with shredded chicken, lime and fresh coriander

2 tsp rapeseed/canola oil

1 large onion finely chopped

1 red pepper, cut into chunks

2 garlic cloves, chopped

2 tsp mild chilli powder

1 tsp ground coriander

1 tsp ground cumin

400g can chopped tomatoes

400g can black beans

1 chicken stock cube

1 cooked skinless chicken breast, about 125g, shredded

handful chopped coriander

1 lime

Heat the oil in a medium pan, add the onion and pepper,

and fry for 10 minutes.. Stir in the garlic and spices, then tip in the tomatoes

and beans with their liquid, half a can of water and the chicken stock cube.

Simmer,  covered, for 15 mins.

Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli) and toss well. Ladle the soup into two bowls, top with the chicken and serve.

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