• Preheat oven to 200°C/180°C fan-forced. Drain corn kernels. Cut chicken breast into 2cm chunks. Drain and rinse half the black beans. • Finely chop red onion and celery. Roughly chop baby spinach leaves and coriander. Thinly slice carrot into half-moons. • Slice mini flour tortillas into quarters. Spread over a lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes.

• 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.

• Divide Mexican black bean soup between bowls. • Top with charred corn and sprinkle with coriander. • Serve with tortilla chips. Enjoy!