Mexican Soup with Chicken
Cut the chicken breast into small pieces. Season with salt, and coat in a mixture of flour, turmeric and chili powder. Set aside.
Bring the chicken stock to the boil and then leave to simmer, covered, on the lowest heat.
Heat the oil in a large pan, add the chopped onion, chili pepper and garlic. Fry on medium heat for about 4 minutes until soft.
Next, increase the heat, add chicken and fry for about 1-2 minutes. Add the sweetcorn, chopped tomato and passata, cook together for another minute.
Transfer the contents of the pan to the hot stock and bring everything to a boil over high heat. Simmer for another 2 minutes.
Using a hand blender blitz the soup a few times, but not too much so that he soup still has a chunky texture.
Serve with chopped coriander and freshly ground black pepper.