INGREDIENTS

• Ingredients

• 2 carrots

• 1 onion

• 2 x 380g black beans

• 10g cumin and coriander spice blend

• 2 x 400g diced tomatoes

• 2 x 40g chipotle in adobo sauce

• free-range chicken thigh fillets

• coriander

• 1 lime

• 2 avocados

• 2 tbs olive oil

• 1 tsp sugar

Allergens: May contain traces of allergenic ingredients.

METHOD

1. Prep ingredients

Read through the recipe. Finely chop the carrots. Thinly slice the onion. Rinse and drain the beans.

2. Cook carrot and onion

Heat 1 tbs olive oil in a large saucepan over medium-high heat. Cook the carrot and onion, stirring occasionally, for 3 mins or until softened.

3. Simmer soup

Add the cumin and coriander spice blend, beans, tomatoes, half the chipotle (reduce for less of a chilli-kick), 1L (4 cups) water and 1 tsp sugar to the carrot mixture, season with salt and bring to the boil. Reduce the heat to low and cook, covered, for 15 mins to develop the flavour.     

4. Prep and cook chicken

Meanwhile, cut the chicken into bite-sized chunks. Put the remaining chipotle (reduce for less of a chilli-kick) in a bowl, add the chicken, season with salt and stir to coat. Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-5 mins until golden and cooked through. Remove from the pan.

5. Prep aromatics

While the chicken is cooking, finely chop the coriander, discarding the stems. Cut the lime into wedges. Chop the avocado flesh and season with salt and pepper.

6. Get ready to serve

Squeeze the juice from 2 lime wedges into the soup, add the chicken and coriander and stir to combine. Taste, then season with salt and pepper. Divide the soup among bowls. Scatter over the avocado and serve with the remaining lime wedges.