Ingredients

Method

• 2 x 400 g cans Woolworths Mexican chicken-and-bean soup
• 2 cups Woolworths organic vegetable stock
• 300 g black beans, cooked
• 1 cup corn kernels, charred
• Tabasco, to taste
• Lime, a squeeze
• 1⁄4 cup coriander
• Woolworths double-cream plain yoghurt, a dollop
• Zesty guacamole, a dollop
• Tortilla, fried and cut into strips, for serving
• Cheddar, grated, for serving

Method

Ingredients

1. Bring the cans of Woolworths Mexican chicken-and-bean soup and stock to the boil. Add cooked black beans and charred corn kernels.
2. Remove from the heat and season with Tabasco and a squeeze of lime. Stir through the coriander and dollop with yoghurt and guacamole.
3. Add strips of fried tortilla and grated Cheddar to serve.

Cook's note: Want an instant supper? Add shredded rotisserie chicken to Woolies’ fresh chicken, grain and vegetable soup (made according to a tried-and-tested recipe).

Discover more soup recipes here.