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2 skinless chicken breasts, butterflie­d Finely grated zest and juice of 1 lime

1 tsp each of chipotle chilli powder, garlic powder and dried oregano

½ tsp smoked salt

1 tbsp olive oil


2 tbsp olive oil

1 red onion, finely diced

2 red peppers, finely diced

2 celery sticks, finely diced

500g very ripe tomatoes

1 head of garlic, broken into cloves

1 chipotle chilli, whole but deseeded

3 tbsp finely chopped coriander stems (save leaves for garnish)

A large sprig of thyme

1 litre chicken stock

200g cooked black beans (optional)


1 avocado

Juice of 1 lime

2-3 tbsp olive oil

2-3 corn tortillas, cut into triangles 100ml soured cream

A few coriander leaves

Grated hard cheese, such as Manchego, Gruyère or Cheddar

■ Put the chicken breasts in a bowl.

Mix together the marinade ingredient­s and pour this over the chicken. Leave to marinate for 1 hour. Heat a griddle pan until it is hot. Griddle the chicken for 3-4 minutes on each side until just cooked through. Set aside. Heat the oil for the soup in a large casserole dish. Add the onion, red peppers and celery.

■ Sauté on a low heat until translucen­t and starting to caramelise lightly. This will take 10-15 minutes. Meanwhile, put the tomatoes, unpeeled garlic cloves and chilli in a frying pan and dry roast for a similar amount of time until the tomatoes are blackening. If the garlic looks done, fish them out and put to one side.

Peel the garlic cloves and put in a food processor with the tomatoes and chilli. Blitz until smooth. Add the coriander stems and thyme sprig to the onion pan and cook for a couple of minutes. Pour in the tomato mixture and simmer for 5 minutes. Add the chicken stock and continue to simmer for 15-20 minutes. For the garnishes, dice the avocado and toss in the lime juice.

■ Heat the oil in a large frying pan and fry the tortilla triangles until crisp. Shred the chicken and add it to the soup, along with the black beans, if using. Remove the thyme sprig and serve the soup garnished with the tortillas, avocado, soured cream, coriander leaves and cheese.

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