Name: Mexican chicken soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Cuisine: mexican
Ingredients: 18.20 gm olive oil; 1 onion, finely chopped; 2 celery stalks, diced; 1 garlic clove, crushed; 2.50 gm ground cumin; 1 litre chicken style liquid stock; 420g can corn, rinsed, drained; 2 x 420g cans Heinz® Beanz Creationz™ Medium Salsa Chilli Beanz; 320g (2 cups) shredded barbecue chicken; 40.00 ml chopped parsley; 8 slices crusty bread; 75g butter, softened; 82.50 ml coriander, finely chopped; 100g (1 cup) pizza cheese

Mexican chicken soup

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Fiery Mexican soup with spicy baked beans, served with cheesy coriander toasts for a satisfying meal.

Ingredients:

1 onion, finely chopped
2 celery stalks, diced
1 garlic clove, crushed
1 litre chicken style liquid stock
420g can corn, rinsed, drained
2 x 420g cans Heinz® Beanz Creationz™ Medium Salsa Chilli Beanz
320g (2 cups) shredded barbecue chicken
40.00 ml chopped parsley
8 slices crusty bread
75g butter, softened
82.50 ml coriander, finely chopped
100g (1 cup) pizza cheese

Instructions:

In a large pan over medium heat, sauté onion and celery until softened, about 5 minutes. Stir in garlic and cumin, cooking for 30 seconds until fragrant. Pour in stock and corn, bringing to a boil, then reduce heat to low. Add Beanz Creationz™ and simmer for 5 minutes. Lastly, stir in chicken and parsley.
Prepare coriander toasts while you wait. Preheat the grill to high. Arrange bread on an oven tray and grill for 1-2 minutes until lightly toasted. Take out from the grill. Combine butter and coriander, then spread over the untoasted side of the bread. Sprinkle with cheese and grill for 3-5 minutes until bubbly and golden.
Pour the hot soup into bowls and accompany with fragrant coriander toasts.

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