Quick Chipotle Chicken Soup

a) Meanwhile, cut each tortilla (2 per person) into 8 triangles (use scissors if easier).

b) Place on a large baking tray in a single layer (use two trays if needed) and drizzle with oil. Season with salt and pepper.

c) When the oven is hot, bake on the top shelf until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them as they can brown quickly.

a) While the tortilla chips bake, peel and grate the garlic (or use a garlic press). Pop half the kidney beans and their liquid into a medium bowl, then mash with a potato masher.

b) Add the garlic and chipotle paste (add less if you'd prefer things milder) to the chicken pan and stir-fry for 1 min.

a) Once the chicken is golden, stir through the whole and mashed beans, chicken stock paste, passata, sugar and water for the sauce (see pantry for both amounts).

b) Bring to the boil, then turn the heat down slightly and simmer, 5-7 mins.

a) When the soup has finished cooking, remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

b) Add a splash of water to loosen if needed.