Use leftover chicken breast in this substantial healthy soup. Alternatively, make the recipe vegetarian by topping with chunky, fresh guacamole
Prep:10 mins
Serves 2
2 tsp rapeseed oil1 large onion, finely chopped1 red pepper, cut into chunks2 garlic cloves, chopped2 tsp mild chilli powder1 tsp ground coriander1 tsp ground cumin400g can chopped tomatoes400g can black beans1 tsp vegetable bouillon powder1 cooked skinless chicken breast, about 125g, shreddedhandful chopped coriander1 lime, juiced½ red chilli, deseeded and finely chopped (optional)
STEP 1Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.STEP 2Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.
