• 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.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• 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 the beans, paprika, stock powder, passata, 1 tsp sugar and 150ml water (double both for 4p).
• Season with salt and pepper.
• Bring to the boil then lower the heat and simmer for 5-7 mins.

• Meanwhile, quarter the tortillas to create triangles.
• Spread out on a lined baking tray, drizzle with oil and season with salt and pepper.
• Bake in the oven until crispy and golden, 5-7 mins.
• When the soup is ready, remove the pot from the heat. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Stir through the chipotle paste and a knob of butter. Add a splash of water if you feel it's too thick. Stir through half the scallion.

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