Spicy tortilla soup
Inspired by a Tex-Mex classic, this is warming and spicy. Add some natural yogurt or soured cream for a cooling topping.
SERVES 2 PREP 10 mins COOK 40 mins EASY
2 tbsp vegetable oil
1 red onion, finely chopped
3 garlic cloves, finely chopped
1 tsp cumin
pinch of chilli powder
1½ tbsp chipotle paste
700ml low-salt chicken stock
3 chicken thighs (from a 640g pack, save the rest for the pulled chicken on p31 – freeze the chicken if you’re not using it within 24 hours)
2 tortilla wraps, cut into triangles
390g can pinto beans, drained
195g can sweetcorn, drained
1 lime, ½ zested and juiced
3 tbsp low-fat natural yogurt or soured cream, to serve
15g coriander, roughly chopped, or leaves picked
1 red chilli, sliced (optional)
Heat 1 tbsp of the oil in a large, lidded saucepan over a medium heat. Add the red onion and a pinch of salt and cook for 8-10 mins until softened. Add the garlic, cumin, chilli powder