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

b) Halve the bell pepper and discard the core and seeds. Chop into 1cm strips.

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

d) Once hot, add the sliced pepper and cook until softened, 5-6 mins.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Pop half the kidney beans and their liquid into a medium bowl, then mash with a potato masher. 

c) Add the garlic and chipotle paste (add less if you'd prefer things milder) to the shallot pan and fry, 1 min more. 

a) Add the whole and mashed beans, chicken stock paste, passata, sugar and water for the sauce (see pantry for both amounts) to the pepper. 

b) Stir to combine and bring to the boil. Once boiling, lower the heat to medium, add the chicken thighs and cover with a lid. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) While everything cooks, grate the Cheddar cheese. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. 

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

b) Transfer the chicken onto a board. Use two forks to shred the chicken as finely as you can. Stir the shredded chicken and cheese through the soup.

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

a) Share the chipotle chicken soup between your bowls.

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

c) Sprinkle over the cheese.

d) Serve with the tortilla chips alongside for dipping.

Enjoy!