a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve, peel and chop the shallot into small pieces.

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

d) Once hot, add the diced chicken and shallot. Season with salt and pepper. Fry until the chicken is golden brown all over and the shallot is soft, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, cut each tortilla (2 per person) into 8 triangles (use scissors if easier).

b) Place on a large baking tray in a single layer (use two trays if needed) and drizzle with oil. Season with salt and pepper.

c) When the oven is hot, bake on the top shelf until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them as they can brown quickly.

a) While the tortilla chips bake, peel and grate the garlic (or use a garlic press). Pop half the kidney beans and their liquid into a medium bowl, then mash with a potato masher.

b) Add the garlic and chipotle paste to the chicken pan and stir-fry for 1 min.

c) Stir in the whole and mashed beans, chicken stock paste, passata, sugar and water for the sauce (see pantry for both amounts).

d) Bring to the boil, then turn the heat down slightly and simmer, 5-7 mins.

a) While the soup simmers, grate the Cheddar.

a) When the soup has finished cooking, remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

b) Add a splash of water to loosen if needed until it's your desired consistency.

a) Share the chipotle chicken soup between your bowls.

b) Drizzle with the soured cream and swirl it in if you'd like.

c) Scatter the cheese over the top to finish.

d) Serve with the tortilla chips alongside for dipping.

Enjoy!