Smokin’ Mexican Hot Pot Bowl with Chicken

Smokin’ Mexican Hot Pot Bowl with Chicken

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, June 9, 2019.
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Ingredients

Chicken

  • 1 pack smokin’ Mexican chicken thighs

Soup

  • 1 carrot, finely diced
  • 1 pack Mexican stock mix
  • 1 pack frozen corn
  • 1 can black beans, drained and rinsed
  • 1 pack smokin’ Mexican sauce
  • 1 1/2 cups hot water
  • 1/2 pack baby silverbeet

To Serve

  • Lite sour cream
  • Garlic chilli (optional)
  • Coriander
  • Corn chips, broken up

Steps

  1. Before you start, heat a drizzle of oil in a medium fry-pan on medium-high heat. Season chicken and cook for 5-6 minutes each side, until cooked through. Remove pan from heat and cover to rest.
  2. Meanwhile, make soup Heat a drizzle of oil in a medium pot on medium-high heat. Prep carrot and stir-fry with Mexican stock mix and corn for 2 minutes, until fragrant. Add drained beans, smokin’ Mexican sauce and water. Bring to the boil (covered) then reduce heat to medium and simmer for 5 minutes. Stir through silverbeet and season.
  3. Finish chicken Use two forks to roughly shred chicken (or chop). Reserve chicken to serve and stir any resting juices through soup.
  4. Serve soup topped with chicken, sour cream, garlic chilli and coriander. Crumble over a handful of corn chips.

Nutritional Information

Energy 2652 kj
634 kcal
Protein 31.5g
Carbohydrate 54.8g
Fat 31.3g