- A 250g pack of chicken breast mini fillets
- 1 red onion
- 1 garlic clove
- 1 chilli
- 2 sweet potatoes
- A 285g tin of sweetcorn
- 2 tomatoes
- 1 lime
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- 800ml hot water
- A large pan with a lid
- Sieve
- Measuring jug
- 1.
Slice the chicken mini fillets into bite-sized chunks. Warm a pan over a medium heat for 1 min. Add 1 tbsp oil and the chicken. Season with salt and pepper. Fry for 5 mins till golden.
- 2.
While the chicken fries, peel and finely chop the onion. Peel and grate or crush the garlic. Halve the chilli. Flick out the seeds and white bits for a milder flavour. Finely chop the chilli.
- 3.
Remove the chicken from the pan and set aside. Add the onion to the pan. Season with a little more salt and pepper. Fry over a medium heat for 5 mins till it’s soft and glossy. Stir every now and then to stop the onion sticking.
- 4.
Peel the sweet potatoes. Chop them into bite-size chunks. Drain and rinse the sweetcorn. Finely chop the tomatoes. Grate or pare the zest from the lime. Juice it.
- 5.
Add the garlic, chilli and 1 tsp each of the ground cumin and smoked paprika to the onion. Cook and stir for 1 min.
- 6.
Tip in the sweet potatoes and stir to coat in the spicy oil. Add the sweetcorn, tomatoes and 800ml boiling water. Return the chicken to the pan and stir.
- 7.
Cover and bring to the boil. Simmer for 10 mins till the sweet potato is tender.
- 8.
Add the lime juice to the soup. Taste. Add salt and pepper if you think it needs it. Ladle into deep bowls and served topped with the lime zest.