Mexican-style bean soup with shredded chicken & lime

Ingreadient:

• 2 tsp rapeseed oil
• 1 large onion, finely chopped
• 1 red pepper, cut into chunks
• 2 garlic cloves, chopped
• 2 tsp mild chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 400g can chopped tomatoes
• 400g can black beans
• 1 tsp vegetable bouillon powder
• 1 cooked skinless chicken breast, about 125g, shredded
• handful chopped coriander
• 1 lime, juiced
• ½ red chilli, deseeded and finely chopped (optional)
   

Direction

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. 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.