Chicken Chilli Soup

Chicken Chilli Soup

400g boneless skinless chicken breasts, diced

1 green pepper diced

1 red pepper diced

1 onion, chopped

1 x 400g tin chopped tomatoes

200g passata

300ml water

1 tsp chilli powder or to taste

1 clove garlic, crushed

¼ tsp cayenne pepper

¼ tsp ground cumin

Cook the chicken, peppers and onion in a large pan, using frylight or oil from you daily allowance, until the chicken is brown and peppers are just tender. 

Stir in the tomatoes, passata and water. Season with chilli powder, garlic, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

This can be frozen.