a) Halve, peel and thinly slice the onion. 

b) Drain and rinse the black beans in a sieve. Transfer half to a small bowl and roughly mash them using a potato masher or the back of a fork.

c) Peel and grate the garlic (or use a garlic press). 

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Add the diced chicken and onion to the pan and stir-fry until softened, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

c) Stir in the garlic and smoked paprika. Cook until fragrant, 1 min.

a) Add the passata, black beans (both mashed and whole), veg stock paste, honey and water for the soup (see pantry for both amounts) to the pan.

b) Stir to combine and bring to the boil. Lower the heat to medium and simmer until thickened, 5-6 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

a) Meanwhile, preheat your grill to high.

b) Cut the ciabattas into 1cm slices. Grate the cheese.

c) Pop the ciabatta slices onto a medium baking tray. Drizzle with oil, sprinkle over the cheese and season with salt and pepper.

d) Grill until melted and golden, 3-5 mins.

a) While the ciabatta grills, drain the sweetcorn in a sieve.

b) Stir the creme fraiche, corn, chipotle (add less if you'd prefer things milder) and butter (see pantry for amount) through the soup until combined. Bring to the boil, then remove from the heat.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

a) Share the soup between your bowls. 

b) Serve the cheesy toasts alongside for dipping and scooping.

Enjoy!