This fun, hearty soup is a meal in itself – made with black beans, sweetcorn, and shredded chicken, topped with crispy tortilla chips and sliced avocado.
If you like, you can use leftover traditional Jewish chicken soup in the broth, or any leftover roast chicken in the body of the soup.
Preparation Time:10 minutes
Cooking Time: 25 minutes
Serves: 6 people
Ingredients:
For the Tortilla Chips
6 round tortilla wraps – cut into 2cm strips
100ml rapeseed oil
Pinch of salt
For the Chicken Soup
1 tablespoon olive oil
1 red onion – peeled and chopped
3 large cloves garlic – finely chopped
1 red chilli – deseeded and finely chopped or 1 teaspoon chilli flakes
2 teaspoons ground cumin
400g tin chopped tomatoes
800ml chicken stock – 1 tablespoon chicken stock powder with 800ml boiling water
2 skinless, boneless chicken breasts
400g tin black beans – drained
100g sweetcorn – tinned or frozen
Juice 1 lime
Garnish
1 avocado – sliced
3 tablespoons fresh coriander
1 lime – cut into slices
Method
Heat the rapeseed oil in a small saucepan until hot. Add tortilla strips in small batches and fry until crisp. Remove and transfer to a rack to drain. Sprinkle with a pinch of salt.
Heat the olive oil in large deep saucepan. Add the onion, garlic, chilli and cook until the onion has softened.
Add the remaining ingredients and simmer for 20 minutes or until the chicken is cooked.
Remove the chicken and shred. Return to the saucepan and simmer for 3 minutes.
Ladle soup into bowls, top with tortilla strips, lime wedges, coriander and sliced avocado.