Mexican-Style Chicken Breast Tortilla Soup With Soured Cream

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pot (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your diced chicken breast with a pinch of salt and cook for 2-3 min or until starting to brown

Meanwhile, boil a kettle

Peel and finely dice your red onion[s]

Peel and finely chop (or grate) your garlic

Once the chicken has browned, add the diced onion, ground smoked paprika, cumin seeds, cayenne pepper (can't handle the heat? Go easy!) and chopped garlic with a pinch of salt

Give everything a good mix up and cook for 6-7 min further or until the vegetables have started to soften

Whilst the onion is softening, dissolve your chipotle paste (not a fan of spice? Just add a little!) and a pinch of sugar in 350ml [455ml] [650ml] boiled water – this is your spicy stock

Brush your tortillas lightly with olive oil

Chop the oiled tortillas into triangles (layer them up to speed up the process!)

Add the tortilla triangles to a baking tray (or two!) with a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 6-8 min or until golden and crisp – these are your tortilla chips

Drain and rinse your butter beans

Add the drained butter beans, chopped tomatoes and spicy stock to the pot and cook for 6-8 min or until the soup has thickened slightly and the chicken is cooked through (no pink meat!) – this is your warming Mexican-style chicken breast soup

While the soup is cooking, grate your cheddar cheese