Denise says:

  • 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


  • 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


  1. 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.
  2. Heat the olive oil in large deep saucepan. Add the onion, garlic, chilli and cook until the onion has softened.
  3. Add the remaining ingredients and simmer for 20 minutes or until the chicken is cooked.
  4. Remove the chicken and shred. Return to the saucepan and simmer for 3 minutes.
  5. Ladle soup into bowls, top with tortilla strips, lime wedges, coriander and sliced avocado.