Mexican bean soup with shredded chicken & lime

• 2 tsp rapeseed oil

• 1 large onion, finely chopped
• 1 red pepper, cut into chunks
• 2 garlic cloves, chopped
• 2 tsp mild chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 400g can chopped tomatoes
• 400g can black beans
• Chicken stock
• 1 cooked skinless chicken breast shredded
• 1 lime, juiced or 1 lemon jucied and zested
• ½ red chilli, deseeded and finely chopped
• Sumac powder

Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the stock. Simmer, covered, for 15 mins.

Tip the chicken into a bowl, add the citrus juice with a little chilli and toss well. Ladle the soup into two bowls, top with the chicken, chilli and sumac and serve.