Spicy Mexican bean and chicken soup

This recipe is not only a great source of protein, carbohydrates and vegetables, but also leaves you with plenty of leftovers.

Serves 10.

Ingredients

• 1 tbsp olive oil
• 1 onion, sliced
• 1 carrot, chopped
• 4 cloves garlic
• 2 tsp ground coriander
• 1/2 tsp chilli powder (optional)
• 1 red pepper, sliced
• 400g tin tomatoes
• 500ml chicken stock
• 450g skinless chicken breasts or thigh fillets, cut into chunks
• 400g tin kidney or black beans, drained
• Large handful chopped coriander

Method

1. Heat the oil in a saucepan and cook the onion and carrot over a medium heat for 3-4 minutes until softened slightly.
2. Add the spices, garlic, pepper, tomatoes, stock, beans and chicken and bring to the boil.
3. Simmer for 10 minutes or until the chicken is cooked through.
4. Add the coriander.
5. If using in stage 1, blend until smooth. Otherwise, leave chunky.