Anna's Mexican Chicken Chilli

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, stirring, until browned, 3-4 minutes. Transfer to a plate and set aside (the chicken will finish cooking in step 5).

SPICY! If you are sensitive to heat, feel free to add less of the spice blend. Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot, zucchini and sweetcorn and cook, stirring, until softened, 4-5 minutes. Add the Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add the passata, water and brown sugar and crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until slightly thickened, 3-4 minutes.

While the veggies are simmering, cut the mini flour tortillas (see ingredients list) into quarters. Divide the tortillas between two oven trays lined with baking paper, arranging them in a single layer. Brush (or spray) with olive oil and season with a pinch of salt and pepper. Bake until lightly golden and crisp, 5-7 minutes.

TIP: Arranging the tortillas in a single layer ensures they crisp up evenly.

While the tortilla chips are baking, add the red kidney beans and chicken to the frying pan with the veggies and stir to combine. Simmer until the chicken is cooked through, 2 minutes. Stir through the butter until melted and season to taste with salt and pepper.