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- Heat the oil in a large casserole dish or a heavy pot over a medium-high heat. Add the onions and peppers and cook for 3-4 minutes, stirring frequently.
- Add the garlic, salt, chilli powder, sugar, cumin and paprika. Stir together and cook for another two minutes.
- Turn the heat to high and stir in the tinned tomatoes, shredded chicken and stock. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Top with grated Cheddar and fresh coriander and serve with rice or tortilla chips.
Per Serving: 324kcals, 12.1g fat (2.2g saturated), 12.8g carbs, 6.7g sugars, 41g protein, 3.3g fibre, 0.39g sodium
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