Chilli Con Chicken & Coriander Tortilla Chips for Dinner

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing, until browned, 4-5 minutes (cook in batches if your pan is getting crowded). Season with salt and pepper and transfer to a plate. TIP: The chicken will finish cooking in step 3!

Return the pan to a medium-high heat with a drizzle of olive oil. Add the sweetcorn, carrot and celery and cook until softened, 4-5 minutes. Add a drizzle of olive oil, the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, brown sugar and chicken-style stock powder (see ingredients). Reduce the heat to medium and simmer until thickened, 5 minutes. Return the chicken to the pan and simmer until cooked through, 3-4 minutes. Season with salt and pepper.

While the chilli is simmering, finely chop the coriander. In a small bowl, combine 1/2 the coriander with olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Cut the mini flour tortillas into wedges and spread over two oven trays lined with baking paper. Season with salt and pepper and drizzle the tortillas with the coriander oil. Toss to coat, then bake until golden, 6-8 minutes. While the tortilla chips are baking, slice the lemon into wedges.

Reserve 2 portions of the chilli chicken, a handful of shredded Cheddar cheese, a little of the remaining coriander and 2 lemon wedges for lunch. Set aside. Divide the remaining chilli chicken between bowls. Sprinkle with the remaining shredded Cheddar cheese and coriander. Top with the yoghurt and serve with the coriander tortilla chips. Serve with the remaining lemon wedges.