The chipotle paste adds wonderful smokiness to this easy and filling stew. If you have trouble finding it, substitute with a deseeded and finely chopped green chilli.
3 skinless chicken breasts, cut into finger-sized strips
1 green pepper, deseeded and diced
1-1½ tsp chipotle paste, to taste, we used Discovery
1l (1¾ pint) chicken stock
100g (3½oz) easy-cook rice, washed
410g tin black-eyed beans, drained and rinsed
Large handful fresh coriander, roughly chopped
Directions
Step 1
Heat the oil in a large pan and gently fry the onion for 10min until softened. Add the chicken and green pepper and continue to fry for 5min. Stir in the chipotle paste, stock and easy-cook rice.
Step 2
Bring mixture to the boil and simmer for 15min or until the rice is tender. Stir in the beans and most of the coriander. Check the seasoning.
Step 3
Divide the soup among four bowls, garnish with remaining coriander and serve with a dollop of low-fat sour cream and low-fat guacamole (to stir through), if you like.
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