Packed with GOODNESS

Try these nourishing soups, great for using up leftovers

- ROSE FOOKS

Chili-spiced chicken soup

Inspired by a Mexican recipe, pozole, which is often made with pork.

SERVES 2-3

PREP 5 mins COOK 20 mins

* 2tbsp cooking oil

* 1 small red onion, chopped

*2 garlic cloves, chopped

* 3tbsp ancho chilli paste (or another mildly spiced smoky chilli paste)

*1/2tsp dried oregano

*300g cooked chicken or pork

*500ml chicken stock

TO SERVE (optional)

* 4-5 radishes, sliced

* Handful coriander, leaves picked

* Tortilla chips, crushed

* Lime wedges, for squeezing

* Soured cream dip or crème fraiche

* Fresh chilli, finely sliced

PER SERVING (for 3)
269 cals, 14g fat, 3g sat fat, 5g carbs

1 Heat the oil in a large saucepan and fry the onion and garlic for 8-10 mins until softened and beginning to colour.