Soup up supper: Chicken, cannellini bean and green chilli bowls 

Fantastically filling and comforting – perfect for using leftovers from a roast chicken.

SERVES 4

2½ tbsp olive oil

2 onions, 1 halved and finely sliced and 1 diced

2 garlic cloves, crushed

bunch of coriander (about 20g), leaves and stalks separated

1 jalapeño chilli, finely chopped

½ tsp ground cumin

½ tsp ground coriander

1 litre fresh chicken stock

400g cooked, shredded chicken

2 x 400g cans cannellini beans, drained and rinsed

juice of 1 lime

TO SERVE

soured cream

sliced avocado,

sliced jalapeño chilli

lime wedges

• Heat 2 tbsp oil in a large nonstick saucepan over a medium-high heat. Add the sliced onion and a pinch of salt then fry, stirring regularly, for 20 minutes until golden and crispy. Scoop this out of the pan and set aside on a kitchen towel.
• Add the remaining ½ tbsp oil to the pan with the diced onion, garlic and a pinch of salt. Cover with a lid and sweat for 10 minutes, stirring regularly, until softened. Finely chop the coriander stalks and add to the pan with the chilli and spices. Fry for another 2-3 minutes.
• Add the chicken stock, shredded chicken and beans and simmer for 5-6 minutes, then add the lime juice and season to taste. Divide between bowls, topping with crispy onions.
• Serve with soured cream, sliced avocado, coriander leaves, sliced chilli and lime wedges.