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Chicken & black bean chowder
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Total Time:
1 hour
Try a hearty South American Black Bean Chicken Chowder with griddled sweetcorn for a satisfying meal.
Ingredients:
  • ½ a bunch of fresh coriander (15g)
  • olive oil
  • 2 onions
  • 2 cloves of garlic
  • 2 sticks of celery
  • 250 g free-range cooked chicken
  • 1 teaspoon ground cumin
  • 1 pinch of cayenne pepper
  • 1 x 400 g tin of black beans
  • 750 ml organic chicken stock
  • 2 fresh corn on the cob
  • 1 fresh bay leaf
  • 75 ml single cream
  • 2 corn tortillas
  • 1 lemon
Instructions:
  • Prepare the coriander by separating the leaves and finely slicing the stalks. Chop the onions, garlic, and celery. Heat a large saucepan over medium-low heat with oil. Sauté the onion, garlic, celery, and coriander stalks for about 10 minutes until softened. Add cumin and cayenne, cook for 1 minute. Mix in black beans with their liquid, chicken stock, corn, and bay leaf. Bring to a gentle boil, then simmer for 15 minutes. If desired, blend slightly. Add shredded chicken, cream, salt, and pepper. Simmer for an additional 10 minutes. Toast tortillas until golden, then cut into pieces. Serve soup topped with coriander leaves and lemon wedges, with tortilla pieces on the side.

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