Chilli Tortilla Soup

Ingredients:

• 1 tbs vegetable oil

• 2 tsp ground cumin

• 6 cups water

• 1 chicken stock cube

• 300g chicken breast fillets

• 1 x 400g can diced tomatoes

• 1 tbs drained sliced Beerenberg Hot Chillies

• 1 red onion, finely chopped

• 1 x 400g can kidney beans, rinsed, drained

• 1 x 420g can corn kernels, drained

• Salt and freshly ground black pepper

• 4 round corn tortillas, cut into 2cm pieces

• 2 tbs fresh lime juice

• 1/3 cup firmly packed finely chopped fresh coriander

Method:

1. Heat 1 tsp of oil in a large saucepan over high heat. Add the cumin and cook, stirring, for 1 minute or until aromatic. Add the water and stock cube and bring to the boil. Reduce the heat to low and simmer. Add chicken and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer the chicken to a heatproof bowl.

2. Meanwhile, place the tomato, chillies and half the onion in the bowl of food processor and process until smooth. Add to saucepan with chicken stock mixture.

3. Use a fork to coarsely shred the chicken. Return to chicken stock mixture with kidney beans and half the corn over high heat. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes or until soup thickens. Remove from heat. Taste and season with salt and pepper.

4. Meanwhile, heat remaining oil in a non-stick frying pan over medium-high heat. Add half the tortilla pieces and cook, turning, for 2 minutes or until crisp. Transfer to a plate lined with paper towel. Repeat with remaining tortilla pieces, reheating pan between batches.

5. Combine the remaining onion and corn, lime juice and coriander in a small bowl.

6. Ladle soup among serving bowls. Sprinkle with tortilla and spoon over corn salsa. Serve immediately.