Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 200°C. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add taco seasoning and cook, stirring, for 1 min or until aromatic.
Step 2
Add chicken, salsa and stock. Bring to a simmer. Cook, partially covered, for 15 mins or until chicken is cooked through. Use a slotted spoon to transfer chicken to a heatproof bowl. Set aside for 5 mins to cool slightly.
Step 3
Use a small serrated knife to cut down the side of the corn to remove the kernels. Use two forks to coarsely shred the chicken. Return the chicken to the soup with the corn kernels and beans. Cook for 5 mins or until heated through. Season.
1 Coles RSPCA Approved Australian Chicken Breast Fillet
300g jar mild tomato salsa
4 cups (1L) chicken stock
1 corn cob, husk and silk removed
400g can black beans, rinsed, drained
Method
Step 1
Preheat oven to 200°C. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add taco seasoning and cook, stirring, for 1 min or until aromatic.
Step 2
Add chicken, salsa and stock. Bring to a simmer. Cook, partially covered, for 15 mins or until chicken is cooked through. Use a slotted spoon to transfer chicken to a heatproof bowl. Set aside for 5 mins to cool slightly.
Step 3
Use a small serrated knife to cut down the side of the corn to remove the kernels. Use two forks to coarsely shred the chicken. Return the chicken to the soup with the corn kernels and beans. Cook for 5 mins or until heated through. Season.
