Ingredients

For the soup:

• 2 boneless chicken breasts, cubed
• 80ml Tropical Sun Rapeseed Oil
• 1 onion, chopped
• 3 tsp Tropical Sun Minced Garlic Paste
• 1 tbsp Tropical Sun Chilli Powder
• 400g Tropical Sun Chopped Tomatoes
• 1 tsp Tropical Sun Oregano
• 250ml Tropical Sun Chicken Stock
• 300ml water
• 160g Tropical Sun White Hominy Corn
• 3 tsp Tropical Sun Minced Green Chilli Paste
• 400g Tropical Sun Black Beans, drained and washed
• 5 sprigs coriander, chopped
• Salt and Tropical Sun Black Pepper to taste

For the garnish:

• 1 flour tortilla, grilled, cut into thin strips
• 1 avocado, pitted and thinly sliced
• 1 cup of cheddar cheese, grated

Instructions

1. Fry the chicken in 50ml rapeseed oil until browned and then set aside in a bowl
2. In the same saucepan, heat the remaining rapeseed oil and sweat the onion and garlic paste until the onions have softened
3. Add in the chilli powder, chopped tomatoes, oregano, chicken stock and water. Stir and bring to boil
4. Once boiling, reduce the heat and simmer for 10 minutes
5. Add the hominy corn, chilli paste, black beans, coriander and the chicken and stir. Simmer for a further 10 minutes, ensuring the chicken is cooked throughout.
6. Serve in warmed bowls and garnish with the tortilla strips, avocado and grated cheese
7. Enjoy!

Serve With

• Crème fraîche