Mackenzie's Mexican Chili con Chicken

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken cubes and cook, stirring, for 4-5 minutes, or until brown. Transfer to a plate and set aside (the chicken will finish cooking in step 5).

Return the pan to a medium-high heat and with a drizzle of olive oil. Add the green capsicum, carrot and corn and cook, stirring, for 5 minutes, or until softened. Add the garlic and Tex-Mex spice blend and cook for 1-2 minutes, or until fragrant. Tip: If you are sensitive to spice, please use less spice blend! Add the passata and brown sugar and crumble in the chicken stock cube. Simmer for 5 minutes, or until slightly thickened.

While the veggies are simmering, cut the mini flour tortillas into quarters. Divide the tortillas between the two oven trays lined with baking paper, arranging them in a single layer. TIP: Arranging the tortillas in a single layer ensures they cook evenly and in the allocated time. Brush (or spray) with olive oil and season with a pinch of salt and pepper. Bake for 5-7 minutes, or until lightly golden and crisp.

While the tortillas chips are baking, add the red kidney beans and chicken and to the large frying pan with the veggies and stir to combine. Simmer until the tortilla chips are ready and the chicken is cooked through.