Soup up supper: Chicken, cannellini bean and green chilli bowls recipe

Fantastically filling and comforting – perfect for using leftovers from a roast chicken.

SERVES 4

2 1⁄2 tbsp olive oil
2 onions, 1 halved and finely sliced and 1 diced
2 garlic cloves, crushed
Bunch of coriander (about 20g), leaves and stalks separated
1 jalapeño chilli, finely chopped
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
1 litre fresh chicken stock
400g cooked, shredded chicken
2 x 400g cans cannellini beans, drained and rinsed
Juice of 1 lime

TO SERVE
Soured cream
Sliced avocado
Sliced jalapeño
Chilli lime wedges

1. Heat 2 tbsp oil in a large nonstick saucepan over a medium-high heat. Add the sliced onion and a pinch of salt then fry, stirring regularly, for 20 minutes until golden and crispy. Scoop this out of the pan and set aside on a kitchen towel.
2. Add the remaining 1⁄2 tbsp oil to the pan with the diced onion, garlic and a pinch of salt. Cover with a lid and sweat for 10 minutes, stirring regularly, until softened. Finely chop the coriander stalks and add to the pan with the chilli and spices. Fry for another 2-3 minutes.
3. Add the chicken stock, shredded chicken and beans and simmer for 5-6 minutes, then add the lime juice and season to taste. Divide between bowls, topping with crispy onions.
4. Serve with soured cream, sliced avocado, coriander leaves, sliced chilli and lime wedges.

Food styling: Kitty Coles. Food styling assistant: Care Cole. Prop styling: Louie Waller