Southwest Chicken Chili

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and red bell pepper and sauté for 5-6 minutes, until softened.
2 tablespoons olive oil
1 medium onion
1 medium red bell pepper
Stir in the garlic and jalapeño and cook for another minute until fragrant.
4 garlic cloves
½ jalapeño
Add the tomato paste, mild chili powder, ground cumin, oregano and ancho chili flakes. Stir and cook for 1 minute to toast the spices.
2 tablespoons tomato paste
2 tablespoons mild chili powder
1 teaspoon ground cumin
1 teaspoon oregano
½ teaspoon ancho chili flakes
Pour in the crushed tomatoes and chicken stock, add the salt and stir well to combine.
½ teaspoon salt
2 cans (14 oz / 400g) crushed tomatoes
2 cups chicken stock
Nestle the chicken breasts into the pot, making sure they're submerged in the liquid. Bring to a gentle simmer, then partially cover and cook for 20-25 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
1 lb chicken breast
Transfer the chicken to a cutting board and shred it with two forks. Return it to the pot, then add the black beans and sweetcorn. Let it simmer uncovered for 5-10 minutes to thicken.
1 can (14 oz / 400g) black beans
½ cup frozen sweetcorn
Stir in the lime juice, then taste and adjust the seasoning. Serve hot, garnished with fresh cilantro and your favorite toppings such as sour cream, sliced scallions and tortilla chips.
Juice of half a lime
A handful of fresh cilantro