INGREDIENTS

• 1 x onion
• 1 x carrot
• 1 x can of black beans
• 1 x corn on the cob
• 1 x red capsicum
• 1 x green capsicum
• 1 x can whole peeled tomatoes
• 3 x fresh tomatoes
• 1 x tbsp. Mexican spice blend
• 1 x cube of vegetable stock 
• 1 x packet of chicken breast
• 3 x cups of water (for soup base)
• 1/4 x bunch of coriander
• olive oil
• salt & pepper

METHOD

1. Dice the onion and carrot and transfer into a large pot with a drizzle of olive oil. On a medium heat cook the onion and carrot for 3 minutes, stirring occasionally. 
2. Slice the corn off the cob and set aside. Slice the tomatoes into small wedges and set aside. Dice the capsicums and set aside.
3. Dice the chicken into small square cubes (approximately 1.5cm sized pieces). Add the chicken to the pot and stir through. Cook for 1 minute then add the Mexican spice blend, add the beans, the corn, the can of tomatoes and the fresh tomatoes. Add the 3 cups of water, crumble in the vegetable stock cube and mix through all the ingredients. Season to taste with salt and pepper. Cover the pot with a lid and bring the soup to a boil then reduce the heat and cook the soup covered with a lid, simmering lightly for 15 minutes. 
4. After 15 minutes add the capsicum, any extra salt and pepper and cook for 5 more minutes with the lid uncovered. You may like to add a little bit of extra water if you like your soup to have a more liquid consistency.
5. Serve with fresh coriander.

Prep time: 10 minutes.
Cook time: 25-30 minutes.
Serves: 4-6.

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.