Chicken Enchilada Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp smoked paprika
• ½ tsp dried red chilli (or to taste)
• 3 cloves garlic, minced
• 2 sticks celery, finely diced
• 2 corn cobs, kernels removed
• 1 carrot, diced
• 1 can black beans, drained & rinsed
• 1L broth
• 425g can diced tomatoes
• 2 chicken thighs, whole
• Natural or Greek yoghurt to serve
• ½ bunch fresh coriander leaves, chopped to garnish

Method

• Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 mins.
• Add the spices and cook for a further 3 mins.
• Add the rest of the ingredients and bring to a simmer. Cook for 45-50 mins.
• Remove the thighs and shred the chicken, returning the meat to the soup.
• Serve with a dollop of yoghurt and a sprinkle of coriander leaves.