Picante Black Bean, Chicken & Veggie-Loaded Soup

• While the tortillas are baking, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. heat a large saucepan over high heat. • Cook corn until lightly browned, 4-5 minutes. Transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot, onion and celery, tossing, until slightly softened, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend and garlic & herb seasoning and cook until fragrant, 1 minute. TIP: Add a dash of water to the veggies to help speed up the cooking process. TIP: Chicken is cooked through when it's no longer pink inside.

• To the saucepan, add diced tomatoes with garlic & onion, vegetable stock powder, black beans, the water and the brown sugar. Cook, stirring, until slightly thickened, 5-6 minutes. • Add the plant-based butter, cooked chicken and baby spinach leaves and cook, stirring, until melted and combined, 1 minute. Season to taste.