Chicken Tortilla Soup

• 1 medium Yellow onion
• 2 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Ground Kashmiri chili
• 350 g Chicken thighs, boneless, skinless
• 400 g Canned chopped tomatoes
• 600 ml Chicken stock
• 240 g Canned black beans
• 1 medium Fresh corn on the cob
• 4 pieces Corn tortillas
• 1 medium Avocado, ripe but firm
• 1 medium Lime
• 2 tbsp Olive oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Finely chop the onion and crush the garlic. Cut the kernels from the corn cob, then stack the tortillas and slice them into thin strips. Dice the avocado and cut the lime into wedges.
2. Heat 1 tbsp olive oil in a large pot over a medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes until softened, then stir in the garlic, cumin and Kashmiri chilli for 30 seconds until fragrant.
3. Add the chicken thighs and turn to coat in the spiced onion mixture. Pour in the chopped tomatoes and chicken stock, then bring to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the chicken is cooked through.
4. Stir in the black beans and sweetcorn, then simmer for 5 minutes until the corn is tender and the soup tastes rounded. Lift out the chicken, shred it with two forks, then return it to the pot. Season with the remaining salt and the black pepper, then squeeze in a little lime to taste.
5. Meanwhile, heat the remaining 1 tbsp olive oil in a frying pan over a medium-high heat. Fry the tortilla strips for 2 to 4 minutes, tossing, until crisp and lightly golden. Drain briefly on a plate and season with a pinch of salt.
6. Ladle the soup into bowls and top with the tortilla strips and avocado. Serve with extra lime wedges for squeezing over at the table.

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