Chicken tortilla soup

• Chicken breast fillets300g
• Brown onions150g
• Mixed peppers1
• Chopped tomatoes1 × 400g tin
• Black beans1 × 400g tin
• Frozen sweetcorn150g
• Ground cuminstore cupboard1 tsp (5g)
• Mild chilli powderstore cupboard½ tsp (2.5g)
• Stock cubes2 cubes
• Plain tortilla wraps4
• Mature cheddar60g

Plus salt and pepper. About £5.01 for the amounts used.

Method

1. 1

   Fry 1 chopped onion and 1 chopped pepper in a little oil for 5 minutes. Add 1 tsp cumin and ½ tsp chilli powder for 1 minute.

2. 2

   Add 1 tin chopped tomatoes, 2 stock cubes dissolved in 1 litre boiling water and 300g chicken breast, whole. Simmer for 15 minutes.

3. 3

   Lift out the chicken, check it's cooked through, shred it and return it with 1 drained tin black beans and 150g frozen sweetcorn. Simmer for 5 minutes.

4. 4

   Cut 4 wraps into strips and toast in a dry pan until crisp. Serve the soup topped with the strips and 60g grated cheddar.