Chicken Chilli Soup. Free on Red!

This soup is lovely! As you can see, I am trying to post some red day recipes as I know that a lot of people struggle on a red day. This is ideal to take to work in a flask or in a tubberware box to be re-heated if you have a microwave. It has also been posted in the recipe sticky above. Enjoy.

• 800g (1 3/4 lb) skinless, boneless chicken breast fillets - diced
• 2 green peppers, diced
• 2 red peppers, diced
• 1 onion, diced
• 2 (400g) tins chopped tomatoes
• 400g (14 oz) passata
• 600ml (1 pint) water
• 1 dessertspoon chilli powder
• 1 tablespoon dried parsley
• 1 clove garlic, minced
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin

Heat some frylight in a large pot over medium-high heat. Cook and stir chicken, peppers and onion until chicken is brown and peppers are just tender. Stir in tomatoes, passata and water. Season with chilli powder, parsley, garlic, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

This can be frozen and makes 18 servings!! Also, you can half the recipe to make less.