Chipotle chicken & black bean soup

1 Heat 1 tbsp oil in a casserole dish or heavy-based saucepan with a lid. Season the chicken and brown all over. Transfer to a plate and remove the chicken skin; set aside. Tip most of the salad onions into the pan, reserving the green ends, and cook for a few minutes until softened. Add the garlic, cumin and coriander and stir-fry for a further minute. Stir in the chipotle paste and chicken stock. Pour in one can of beans with its liquid, then drain the other can, mash a little and then add to the pan as well. Return the chicken thighs to the pan. Cover and simmer for 15-18 minutes until the chicken is fully cooked through, the juices run clear and there is no pink meat.

2 Meanwhile, heat the remaining 1 tbsp oil in a frying pan over a medium heat and crisp up the chicken skin on both sides. Use tongs to transfer to kitchen paper to drain, leaving the fat in the pan. Slice the tortilla wrap to make ribbons, then fry in the chicken fat for a few minutes, turning to coat them, until golden. Drain on kitchen paper.

3 Lift the cooked chicken out onto a board. Use two forks to shred the meat, discarding the bones, then return to the soup. Season and add the lime juice. Divide between bowls and serve immediately topped with the tortilla ribbons, soured cream, lime zest, reserved green salad onions and crispy chicken skin.