Mexican Soup with Chicken

Cut the chicken breast into small pieces. Season with salt, and coat in a mixture of flour, turmeric and chili powder. Set aside.

Bring the chicken stock to the boil and then leave to simmer, covered, on the lowest heat.

Heat the oil in a large pan, add the chopped onion, chili pepper and garlic. Fry on medium heat for about 4 minutes until soft.

Next, increase the heat, add chicken and fry for about 1-2 minutes. Add the sweetcorn, chopped tomato and passata, cook together for another minute.

Transfer the contents of the pan to the hot stock and bring everything to a boil over high heat. Simmer for another 2 minutes.

Using a hand blender blitz the soup a few times, but not too much so that he soup still has a chunky texture.

Serve with chopped coriander and freshly ground black pepper.

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