Mexican chicken soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C (fan 180°C/gas mark 6). Place the chicken breasts and stock in a medium saucepan bring to the boil, reduce the heat and poach for 15 minutes. Cut the tortilla wraps into 1cm (½in)-wide strips, spray with low calorie cooking spray, sprinkle with the paprika and spread evenly over a baking sheet. Bake in the oven for 10-12 minutes until crisp. While the chicken and wraps are cooking, you can prepare your vegetables. Spray a saucepan with low-calorie cooking spray and sauté the onion and pepper over a medium heat for 5 minutes. Add the garlic, chilli, chilli powder, cumin and courgettes, and stir well. Pour in the tomatoes and drained sweetcorn. When the chicken is cooked, remove from the pan. Add a little more water to the cooking liquor to make it up to 1 litre. Add the cooking liquor to the pan of vegetables, stir well and bring to a simmer. Using two forks, shred the cooked chicken and add to the pan, along with the black beans and the lime juice. Allow to simmer for 10 minutes. (At this point you could allow the soup to cool to freeze it for another day - defrost it and heat it up, making sure the chicken is heated through, then add your toppings.) Stir in the coriander and serve in warm bowls, topped with a small dollop of fat-free Greek yoghurt, the spring onions and the crispy tortilla pieces.