Enjoy chicken and white bean chilli dish, topped with crunchy tortilla chips, shooting soured cream and fresh coriander leaves. it's a simple.

1. Begin by poaching the chicken. Heat the chicken stock to a gentle simmer then add the chicken thighs. Gently poach for 8 min.

2. Meanwhile, heat the vegetable oil in a large pan then add the diced onion, pepper, garlic, jalapeño, oregano and cumin seeds and cook until soft and without colour (about 8 min.)

3. Lift the chicken out of the stock with a slotted spoon and set aside. Add the beans to the pan with the vegetables and pour in the stock. Simmer on a low heat for 1 h or until the beans are cooked through – if you are using tinned beans, then you can cook for less time (around 30-40 min.)

4. Slice the chicken thighs into small strips, then add them into the pan with the beans.

5. Taste the chilli and season with salt, pepper and a squeeze of lime juice.

6. Divide the chilli between bowls and top with fresh coriander, spring onions, sour cream and crushed tortilla chips.

Enjoy!