2 tbsp vegetable oil
2 small onions, chopped
2 green peppers, chopped
3 green chillies, sliced
8 garlic cloves, crushed
4 tsp cumin
2 tsp hot chilli powder
2 tsp salt
300g tomato purée
2 x 400g tin of chopped tomatoes
1.8l chicken stock
4 cooked chicken fillets, shredded
2 x 198g tins of sweetcorn
Juice of 2 limes
Salt and black pepper
Tortilla chips, crumbled
- Heat the oil over a medium heat in a large saucepan. Add the onions and peppers and cook for two minutes. Add the chillies and cook for 2-3 minutes, then stir in the garlic, cumin, chilli powder, salt and tomato purée. Cook for one minute, stirring.
- Add the tomatoes, stock and sweetcorn.
- Increase the heat and bring to a boil, then reduce the heat and simmer for 15 minutes. Add the chicken and cook until heated through. Add the lime juice, then taste and season as needed.
- When ready to serve, top each bowl with some chopped avocado and coriander, some grated cheese, a dollop of sour cream and a handful of crumbled tortilla chips.
Per serving: 297kcals, 10.2g fat (2.4g saturated), 29.9g carbs, 12g sugars, 25.5g protein, 6g fibre, 1.454g sodium