SPICY CHICKEN SOUP
Prep time 10 mins Cooking time 40 mins Serves 4 1 large onion, chopped 1 red pepper, chopped 2 cloves of garlic, finely chopped 1 tbsp olive oil 1 jalapeño chilli 2 tsp chilli flakes 2 tsp dried oregano 2 tsp ground cumin 1 litre chicken stock 410g tinned chopped tomatoes 2 chicken breasts, on the bone 340g tinned whole kernel corn A handful of coriander leaves 1 lime Nacho chips and pickled jalapeños, to serve Sauté the onion, red pepper and garlic in the olive oil until the onion is soft. Add the jalapeño, chilli flakes, oregano and cumin, stir and heat for a few minutes. Add stock, tomatoes and chicken and simmer for 20 minutes. Remove the chicken, shred the meat and return it to the pan, discarding the skin and bones. Add the corn and simmer for 5 minutes. Add coriander, zest and juice of lime and season. Serve with nachos and jalapeños.