6 skinless boneless chicken thigh fillets, cut into strips
4 tbsp chipotle paste (look for Discovery or Cool Chilli Co. in the world food aisle)
2 x 400g tins chopped tomatoes
1 x 400g tin or carton black beans
soured cream, to serve
a small bunch coriander, chopped
plain tortilla chips, to serve
Cook the onion, garlic, pepper and chillies in a little olive oil until softened. Add the cumin and chicken and cook until the chicken starts to colour. Add the chipotle paste and cook for a minute then tip in the tomatoes. Simmer for 20 minutes then tip in the black beans and simmer for another 30 minutes.
Serve in bowls with a dollop of soured cream, a sprinkling of coriander and some tortilla chips on the side.