This fast and not terribly authentic version of Mexico's delicious sopa de tortilla tops a spicy onion and tomato broth with shredded leftover roast chicken, avocado and crunchy nachos. Serve with limes or lemons for squeezing if you like.
2 tbsp olive oil
2 onions, halved and sliced
2 garlic cloves, finely sliced
400g canned tomatoes, chopped
2 pickled jalapeno chillies, minced, plus 1 tbsp extra for nachos
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp sugar
1 litre chicken or vegetable stock
400g can red kidney beans, drained
100g can corn kernels, drained
400g cooked chicken, gently warmed
1 avocado, peeled, stoned and sliced
Handful coriander sprigs
Small pack corn chips
50g cheddar cheese, grated, plus 1 tbsp extra for serving
Heat oil in a heavy-based pan and cook onion and garlic until onion is soft.
Add tomatoes, jalapenos, cumin, salt and sugar, mixing well.
Add stock and simmer gently, partly covered, for 10 minutes.
Add kidney beans and corn and simmer for a further 10 minutes.
Heat oven to 180C, or use an overhead grill.
Shred chicken and set aside with avocado and coriander for serving.
Arrange corn chips on kitchen foil, scatter with grated cheese (and extra chopped jalapenos if you like it hot) and bake or grill until cheese melts.
To serve: Divide broth and beans between four warmed, shallow soup plates. Arrange shredded chicken in the centre and top with avocado, nachos, coriander and remaining cheese.