Ingredients of Mexican Roast Chicken & Tomato Soup

1 - 1½ kg ripe Tomatoes ( halved vertically )
2 - Two Onions ( cut into wedges )
3 - One medium Chicken ( jointed into pieces )
4 - Two tablespoon Olive Oil ( plus extra for shallow frying )
5 - 3 garlic cloves ( roughly chopped )
6 - Three red chillies ( De seeded and roughly chopped )
7 - Three tablespoon Coriander seed ( crushed )
8 - 400g can pinto or black Beans ( drained and rinsed )
9 - Zest and juice 1 Lime
10 - 4 tablespoon Chipotle paste
11 - Three Corn tortillas ( cut into triangles )
12 - large handful Coriander ( chopped )
13 - Two Avocados ( stoned peeled and cut into bite-sized pieces )
14 - 200ml soured cream (optional)

How to Prepare :

Heat oven to 200C/180C fan/gas 6. Put the tomatoes, cut-side up in a large roasting tin with the onions and top with the chicken pieces. Season generously and drizzle over 1 tablespoon of the olive oil. Roast for 45 minutes until the chicken is crisp and tender, and the tomatoes start to caramelize.
When the chicken is ready, remove from the oven to a plate and cover with foil. Use a slotted spoon to transfer the tomato and onions to a food processor and blitz until smooth. Reserve the cooking juices from the roasting tin.Heat the remaining oil in a medium saucepan and fry the Garlic Chillies and coriander seeds for a few minutes until just brown. Pull the meat from the chicken bones, tear into chunks and mix with the beans, lime zest and chipotle paste. Add this chicken mix to the pan but reserve one-third of it. Pour the soup into the pan and add enough of the cooking juices until you get a nice consistency. Heat a few inches of oil in a small saucepan, then carefully shallow-fry the tortilla pieces in batches until crisp. Drain on kitchen paper.To serve gently reheat the soup, season to taste and stir through the coriander. Top with the reserved chicken mix avocados and lime juice. Serve Mexican Roast Chicken & Tomato Soup with the tortilla chips and soured cream.