Jamie Oliver

Chicken & black bean chowder

Served with grilled corn tortillas

Chicken & black bean chowder

Serves 6
Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving
  • Calories
    287
    14%
  • Fat
    11.5g
    16%
  • Saturates
    3.3g
    17%
  • Protein
    21.2g
    42%
  • Carbs
    22.1g
    9%
  • Sugars
    6.3g
    7%
  • Salt
    0.58g
    10%
  • Fibre
    9.2g
    -

Of an adult's reference intake

Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Method

Ingredients

  • ½ a bunch of fresh coriander
  • 2 onions
  • 2 cloves of garlic
  • 2 stalks of celery
  • olive oil
  • 1 teaspoon ground cumin
  • 1 pinch of cayenne pepper
  • 1 x 400g tin of black beans
  • 750ml organic chicken stock
  • 2 corn on the cob
  • 1 bay leaf
  • 250g free-range cooked chicken
  • 75ml single cream
  • 2 corn tortillas
  • 1 lemon
Tap For Method
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Ingredients

Method

  1. Pick the coriander leaves and set to one side, then finely slice the stalks. Peel and finely chop the onions and garlic, then finely slice the celery.
  2. Place a large saucepan over a medium-low heat and pour in a good lug of oil. Add the onion, garlic, celery and coriander stalks, then sauté for about 10 minutes, or until the veg is softened but not coloured.
  3. Add the cumin and cayenne to the pan and fry for a further minute. Stir in the black beans, along with their liquid, and the chicken stock.
  4. Cut the corn from the cob and add it all to the pan, along with the bay leaf. Gently bring it all to the boil, then reduce the heat to low and let it simmer for 15 minutes.
  5. If you prefer your chowder to be on the smooth side, you could blitz it just a little with a stick blender, otherwise just leave it nice and chunky.
  6. Shred the chicken and add it to the pan with the cream. Season with sea salt and black pepper to taste, then return to the hob for a further 10 minutes.
  7. Toast the corn tortillas in a hot, dry frying pan until lightly golden. Cut them into large pieces and serve them wedged into bowls of the soup, finished with the reserved coriander leaves and wedges of lemon for squeezing over.

Tip

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Nutrition per serving
  • Calories
    287
    14%
  • Fat
    11.5g
    16%
  • Saturates
    3.3g
    17%
  • Protein
    21.2g
    42%
  • Carbs
    22.1g
    9%
  • Sugars
    6.3g
    7%
  • Salt
    0.58g
    10%
  • Fibre
    9.2g
    -

Of an adult's reference intake