Mexican soup with chicken and beans

In a large pot, heat the rapeseed oil over medium-high heat. Add the diced red onion and chopped jalapeño peppers, then sauté for about 2 minutes until softened.

Stir in the cooked, shredded chicken, kidney beans, diced tomatoes, corn, chicken broth, and tomato paste. Season with cumin and chili powder.

Bring the soup to a boil, then reduce the heat and simmer for another 5 minutes, stirring occasionally.