CHICKEN AND BLACK BEAN SOUP

Prep time 20 mins Cooking time 1 hour 15 mins Serves 4-6

INGREDIENTS

3 corn cobs, husked, silks removed 2 chicken breasts, trimmed

2 beef sausages, thinly sliced

1 tbsp olive oil

1 red onion, thinly sliced

2 celery stalks, chopped

2 garlic cloves, crushed

½ bunch coriander, leaves and stems separated, chopped

2 small red chillies, chopped

4 sprigs oregano, leaves picked

1 tsp smoked paprika

¼ tsp ground cumin

10 cups (2.5 litres) chicken stock 400g punnet heirloom cherry tomatoes, halved

400g canned black beans, rinsed, drained Char-grilled tortilla wedges and lime wedges, to serve

METHOD

Preheat a barbecue grill or char-grill pan on high. Spray corn cobs with oil. Char-grill for 1012 mins, turning, until tender. Cut kernels from cobs, reserve and set aside. Spray chicken with oil and char-grill for 3-4 mins each side until grill marks appear. Repeat with beef sausage slices for 1-2 mins each side.

In a large saucepan, heat oil on high. Sauté onion, celery and garlic for 2-3 mins until tender. Add coriander stems, chillies, oregano, paprika and cumin, then cook, stirring, for 1-2 mins until fragrant.

Stir in stock, corn cobs and kernels, chicken, beef sausages and tomatoes. Bring to the boil. Reduce heat to low and simmer, uncovered, for 35-40 mins until chicken is very tender. Remove and discard corn cobs. Remove chicken, shred, then return to pan with black beans. Simmer for 10 mins to warm through. Serve sprinkled with coriander leaves. Accompany with tortilla and lime wedges.