Mackenzie's Mexican Chilli con Chicken

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

SPICY! This is a mild spice blend, but if you or the kids are very sensitive to spice, you may want to add less. Return the pan to a medium-high heat with a drizzle of olive oil. Add the capsicum, carrot and sweetcorn and cook, stirring, until softened, 5 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. Add the passata and brown sugar and crumble in 1 chicken stock cube. Simmer until slightly thickened, 4-5 minutes.

While the veggies are simmering, cut the mini flour tortillas into quarters. Divide the tortillas between the 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 get evenly crisp.

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 tortilla chips are ready and the chicken is cooked through.