The colder months are cruel in the market.  As a grade 1 listed building, built in 1835 heating is sadly just a dream, the big stone walls hold onto the cold and no amount of storage heaters will banish it.  A must in Pet Lamb HQ during the colder climate is thermals, lots of tea and flask upon flask of warming soup.  

If you know us, you'll know we have a major weakness for all things Mexican based.  We cover everything in chipotle tabasco, have fruit bowls full of under ripe avocados and would sell our own grandmothers for a decent margarita so when I saw this soup I knew it would become a lunch time regular.  The recipe calls for a jointed chicken but if you're feeling lazy, like us, just use a rotisserie chicken and shred it at the end.

Mexican Roast Chicken & Tomato Soup

(Adapted from BBC Good Food Magazine)

Ingredients:

1.5kg tomatoes, halved

2 red onions cut into wedges

1 medium chicken, jointed (or miss this bit out and buy a rotisserie)

2tbsp chilli oil

Olive oil, for shallow frying

4 garlic cloves

1 long red chilli, chopped

1tbsp corriander seeds, curshed

400g black beans, drained and rinsed

zest and juice of 1 lime

Jar of chipotle paste (we like Trees Can't Dance)

3 corn tortillas cut into triangles

2 avocados, stoned, peeled and cut into cubes

Method:

Heat the oven to 200C.  Place the tomatoes and onion wedges in a large roasting tray and top with the chicken pieces (omit this part if using a rotisserie) drizzle with chilli oil.  Season well and roast for 45 minutes until the chicken is crisp and the tomatoes have begun to caramelize. 

Remove the chicken from the tray and cover with some tin foil.  Using a slotted spoon place the onions and tomatoes into a blender and blend until smooth, make sure your reserve the cooking liquid for later.

Heat a splash of oil in a large sauce pan and fry the chilli, garlic and coriander seeds for a few miutes until just brown.  Pull the chicken meat from the bones and mix with the lime juice, zest, beans and chipotle paste.  Add 2/3 of the chicken mixture to the pan, reserving the remaining 1/3.  Pour the soup into the pan and add just enough of the cooking jucies to make your desired soup consistency.  

Heat a few inces of oil in a small frying pan and shallow fry your corn triangles until just brown.  Remove to a plate lined with kitchen roll, they corn triangle will crisp up as they cool.

Reheat the soup and season to taste.  Ladle into warmed bowls and top with the remaining chicken mix and chopped avocados, serve with the fried corn tortillas and sour cream if you wish.