• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Place a large pot over medium-high heat with a drizzle of oil.
• Once hot, fry the chicken until golden brown, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Season with salt and pepper.

NOTE: Swapping to beef strips? Add the strips to the hot pot and cook for 2-3 mins. Remove before adding the beans.

• Meanwhile, drain and rinse the beans. Pop half into a bowl and mash with a fork.
• Trim and thinly slice the scallion.
• Once the chicken is golden, add whole and mashed beans, paprika, stock, passata, ½ tsp sugar (per 2P) and 150ml water (per 2P).
• Bring to the boil then lower the heat.
• Simmer until thickened slightly, 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Meanwhile, quarter the tortillas to create triangles.
• Spread out on a lined baking tray, drizzle with oil and season with salt and pepper.
• Bake until crispy and golden, 5-7 mins.
• When the stew is ready, remove the pot from the heat.
• Stir through the chipotle paste and a knob of butter. Add a splash of water if you feel it's too thick. Season to taste with salt and pepper.

• Share the chipotle chicken stew between bowls.
• Add a dollop of creme fraiche and swirl it into the stew.
• Scatter the cheese and chopped scallion over the top to finish.
• Serve with tortilla chips alongside for dipping.