Mexican chicken and bean soup

Ingredients (serves 4)

• Chicken breast (raw)350 g
• Red kidney beans, cooked / tinned240 g
• Sweetcorn (tinned, drained)140 g
• Tinned tomatoes400 g
• Bell pepper150 g
• Onion100 g
• Rapeseed / sunflower oil10 g

Also: Garlic, cumin, smoked paprika, chilli, coriander, lime, salt, water (~1 l)

Method

1. Get ready: dice the onion (100 g) and pepper (150 g) and chop 2 garlic cloves. Cut the chicken into 2 cm pieces; drain the beans and sweetcorn.
2. Wash your hands and the chopping board after handling raw chicken. In a large pot, heat 10 g oil (1 tbsp) over medium heat.
3. Fry the onion, pepper and garlic for 4–5 min, until soft. Add the cumin, smoked paprika and chilli and fry for another 1 min over medium heat.
4. Add the chicken, 400 g tomatoes and 1 l water. Bring to the boil over high heat (about 5 min), then simmer over low heat for 15 min.
5. Add the beans and sweetcorn, season lightly with salt and simmer over low heat for another 5 min.
6. Check the chicken: a piece cut open should not be pink inside and the juices should run clear.
7. Serve sprinkled with coriander, with a lime wedge. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days, or freeze.