Creamy Chipotle Chicken Soup

Meanwhile, take half the tortilla (double for 4p) and cut each into 4 triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary. Season with salt and pepper. When the oven is hot, bake on the top shelf until lightly golden brown and crisp, 5-7 mins.

While the tortilla chips bake, pop half the kidney beans and their liquid into a medium bowl, then mash with a fork / potato masher. Add chipotle paste to the chicken pan and fry for 1 min. Stir in the whole and mashed beans, chicken stock, passata, 1 tsp sugar and 100ml water (double for 4p for both). Bring to the boil, then turn the heat down slightly and simmer for 5-7 mins.

While the soup simmers, trim and thinly slice the scallions.

When the soup has finished cooking, remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle. Add a splash of water if needed to loosen until the soup is to your desired consistency. Stir through half of the chopped scallion.