Chicken tortilla soup

A warming tomato and chicken soup topped with crispy tortilla strips, beans and a squeeze of lime.

Ingredients

• 2 Tortilla wraps, cut into thin strips
• 20 ml Vegetable oil
• 1 Onions, chopped
• 1 Peppers, diced
• 0.5 Garlic, about 3 cloves, crushed
• 5 g Ground cumin
• 5 g Smoked paprika
• 2 g Chilli powder, optional
• 400 g Chopped tomatoes
• 2 Chicken stock cubes
• 400 g Chicken breast
• 400 g Black beans, drained and rinsed
• 150 g Sweetcorn, drained
• 1 Limes
• 10 g Fresh coriander, chopped
• 40 g Cheddar, grated, to serve

Method

1. Heat the oven to 200°C (180°C fan). Toss the tortilla strips with half the oil and bake for 7 minutes until crisp. Set aside.
2. In a large pan, soften the onion and pepper in the rest of the oil for 6 minutes. Add the garlic, cumin, paprika and chilli for 1 minute.
3. Add the tomatoes, the stock cubes crumbled into 800ml of boiling water, and the whole chicken breasts. Simmer gently for 20 minutes until the chicken is cooked through.
4. Lift the chicken out, shred it with two forks and return it to the pan with the beans and sweetcorn. Simmer for 5 minutes.
5. Squeeze in the juice of the lime and season to taste.
6. Ladle into bowls and top with the crispy strips, cheese and coriander.