Mexican Chicken and Black Bean Soup combines tender chicken, black beans, and a mix of aromatic ingredients. With a hint of smokiness from chipotle chili and a zesty kick of lime, this soup is the perfect comfort food.

How to-

Step 1: Preparing the Salsa

1. In a bowl, combine the following ingredients: 2 red peppers, 3 tomatoes, 4 garlic cloves, 20g fresh coriander (a handful), 1 tablespoon tomato purée, 2 teaspoons chipotle chili paste (for a slight kick), 1/2 teaspoon dried oregano, 1/4 teaspoon ground cinnamon, and the juice of 1 lime.

2. Blend all of the above ingredients in a blender or food processor until you achieve a smooth sauce. Set the sauce aside.

Step 2: Sautéing Chicken and Black Beans

1. In a pan, heat some oil. Dice 500g of boneless chicken thighs and sauté them in the pan until they are browned and fully cooked.

2. Add the drained black beans to the pan with the cooked chicken and fry for a few minutes.

Step 3: Combining the Salsa and Simmering

1. Add the prepared salsa to the pan with the chicken and black beans.

2. Pour in 300ml of chicken stock.

3. Simmer the mixture for around 10 minutes to ensure the chicken is fully cooked, and everything is well mixed and piping hot.

Step 4: Finishing the Soup

1. Serve the Mexican Chicken and Black Bean Soup hot.

2. Garnish each serving with slices of avocado, fresh coriander, a squeeze of lime juice, and a dollop of sour cream.

3. Serve and enjoy!