Chicken tortilla soup

Mexican-spiced tomato and chicken soup. Eat it with tortilla chips or homemade corn bread.

• Cooked chicken, cut into in small pieces
• Chicken stock
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• Pinch ground cinnamon
• Pinch chipotle chilli flakes (or regular chilli flakes)
• 1 tin tomatoes
• Pinch of sugar
• 1 small tin of sweetcorn, drained
• 1 tin black beans, drained and rinsed
• Zest and juice of ½ lime
• Salt and pepper
• Toppings – can include chopped fresh coriander, diced avocado, crumbled feta, sliced red chilli

1. Heat oil in saucepan, add the onion and garlic and cook gently for 8-10 mins until soft and translucent
2. Stir in the spices, tomatoes, sugar, chicken stock and seasonings
3. Simmer with lid on for 20 mins
4. Add sweetcorn, beans, cooked chicken, lime zest and juice and cook for further 5 mins
5. Check seasoning and serve

Serve with delicious things to sprinkle on top