Mexican-style bean soup with shredded chicken & lime

• rapeseed oil↗2 tsp tsp
• large onion↗1

  finely chopped

• red pepper↗1

  cut into chunks

• garlic cloves↗2

  chopped

• mild chilli powder2 tsp tsp
• ground coriander↗1 tsp tsp
• ground cumin↗1 tsp tsp
• can chopped tomatoes400g g
• black beans↗400g can g
• vegetable bouillon↗1 tsp tsp

  powder

• cooked skinless chicken breast↗1

  about 125g, shredded

• corianderhandful chopped

  handful chopped

• lime↗1

  juiced

• red chilli↗½

  deseeded and finely chopped (optional)

Step-by-step instructions

1. 1

   Heat 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.

2. 2

   Meanwhile, 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.