About this recipe:Freshly fried strips of corn tortilla garnish this chicken, black bean and corn soup seasoned with cumin, chilli powder and oregano.
1 dessertspoon vegetable oil
6 corn tortillas, cut into strips
750ml (1 1/4 pints) chicken stock
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon dried oregano
1 (400g) tin black beans, rinsed and drained
1 (340g) tin sweetcorn, drained
2 skinless, boneless chicken breast fillets, cut into bite-size pieces
100g (4 oz) salsa
handful chopped fresh coriander
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Method Prep:15min › Cook:15min › Ready in:30min
Heat the oil in a large stockpot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on kitchen roll. Repeat with remaining tortilla strips and set aside.
Add the stock, cumin, chilli powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, sweetcorn, chicken and salsa. Reduce heat to low, stir and simmer for about 5 minutes, or until chicken is cooked through.
Add the coriander and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.