This hearty soup is quick and easy to make. It's also packed full of flavour. Chicken is simmered with sweetcorn and black beans in a spicy tomato soup base. Serve with avocado, grated cheddar and crushed tortilla chips.
1 onion, chopped
3 cloves garlic, finely chopped
1 tablespoon olive oil
2 teaspoons chilli powder
1 teaspoon dried oregano
2 (400g) tins chopped tomatoes
300ml concentrated chicken stock
155g tinned sweetcorn
155g tinned white hominy
1 (130g) tin chopped green chillies
1 (410g) tin black beans, rinsed and drained
4 tablespoons chopped fresh coriander
2 boneless chicken breast fillets, cooked and cut into bite-sized pieces
crushed tortilla chips
grated Cheddar cheese
chopped spring onions
Prep: 20 mins
|Cook: 20 mins
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chilli powder, oregano, tomatoes, stock and water. Bring to the boil and simmer for 5 to 10 minutes.
Stir in sweetcorn, hominy, chillies, beans, coriander and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls and top with crushed tortilla chips, avocado slices, cheese and chopped spring onions.
If tinned white hominy is unavailable, use sweetcorn instead.
Tinned chopped green chillies can be found in Mexican speciality shops or online.