Ingredients

• 1 tablespoon extra virgin olive oil
• 2 (about 500g) chicken breast fillets
• 1 red onion, thinly sliced
• 1 1/2 tablespoons chipotle chillies in adobo sauce, finely chopped, plus 2 teaspoons extra, to serve
• 2 tablespoons fresh coriander stem, finely chopped, leaves reserved
• 2 teaspoons ground cumin
• 1 garlic clove, crushed
• 1L (4 cups) Massel chicken style liquid stock
• 155g (3/4 cup) white quinoa
• 400ml can tomato puree
• 400g can black beans, rinsed, drained
• 180g (2/3 cup) Greek-style yoghurt
• Lime wedges, to serve

Crispy corn fritters

• 50g (1 cup) chickpea (besan) flour
• 1 egg
• 400g can corn kernels, rinsed, drained
• 3 green shallots, thinly sliced
• Vegetable oil, to shallow-fry

Method

• Step 1 Heat oil in a large saucepan over medium heat. Add chicken. Cook, turning, for 6 minutes or until browned (the chicken won’t be cooked through at this point). Transfer to a plate.
• Step 2 Add onion. Cook, stirring, for 4-5 minutes or until softened. Add chipotle, coriander stem, cumin and garlic. Cook until aromatic.
• Step 3 Add stock and 500ml (2 cups) water. Bring to the boil. Add the chicken, quinoa and tomato puree. Reduce heat to low. Simmer for 8 minutes or until chicken is cooked through. Transfer chicken to a plate. Cool slightly. Use 2 forks to shred the chicken.
• Step 4 Increase heat to high and bring soup to the boil. Cook for a further 6-8 minutes, until quinoa is tender. Stir in beans until warmed through.
• Step 5 For fritters, place flour in a bowl. Season. Add the egg and 125ml (1/2 cup) water and stir until combined. Stir in corn and shallot. Heat 1cm oil in a large, deep frying pan over high heat. Cook heaped teaspoonfuls of mixture, in 2 batches, turning, for 4 minutes or until golden and cooked through. Drain on paper towel.
• Step 6 Place yoghurt in a small bowl. Swirl through extra chipotle chilli.
• Step 7 Divide soup and shredded chicken among serving bowls. Top with yoghurt, corn fritters and reserved coriander. Serve with lime.