Chicken pozole-style soup

• Chicken thighs (bone-in)600g
• Brown onions150g
• Garlic2 cloves
• Chopped tomatoes1 × 400g tin
• Frozen sweetcorn200g
• Mild chilli powderstore cupboard½ tsp (2.5g)
• Ground cuminstore cupboard1 tsp (5g)
• Stock cubes2 cubes
• Savoy / white cabbage¼
• Lemons1

Plus salt and pepper. About £3.19 for the amounts used.

Method

1. 1

   Fry 1 chopped onion for 5 minutes. Add 2 crushed garlic cloves, ½ tsp chilli powder and 1 tsp cumin for 1 minute.

2. 2

   Add 600g chicken thighs, 1 tin chopped tomatoes and 2 stock cubes dissolved in 1.2 litres boiling water. Simmer for 25 minutes until cooked through.

3. 3

   Lift out the chicken, shred the meat (discard skin and bones) and return it with 200g frozen sweetcorn. Simmer for 5 minutes.

4. 4

   Serve topped with finely shredded cabbage and a squeeze of lemon.