Mexican Bean soup with shredded chicken and lime

This tasty soup is a great way to use up left over chicken.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a medium pan, add onion and peppers, fry for 10 mins.

Step 2

Stir in garlic and spices, add tomatoes and beans with their liquid. Half a can of water and the vegetable stock cube. Cover and simmer for 15 mins.

Step 3

Shred chicken and add to a bowl, add chopped coriander and lime juice and toss to coat.

Step 4

Ladel soup in to 4 bowls and top with chicken to serve.