Recipe Method

1. Heat oil in a large pot with a lid over medium-high heat. Add onion, jalapeño and red pepper and cook for about 5 minutes or until onion is soft. Add garlic, cumin, chilli flakes and salt and cook for another minute until fragrant. If it starts to turn brown or burn, add a little water.
2. While vegetables are cooking, add a third of the stock and half of the beans to a food processor, or blend using a hand blender to puree the beans.
3. Add the remaining stock and pureed beans to the pot and stir to combine. Place the chicken pieces in the pot, cover with lid and reduce heat to medium-low. Cook at a gentle boil for 20-25 minutes, or until chicken is cooked through.
4. Remove the cooked chicken thighs from the pot and carefully shred the chicken with two forks or chop it finely. Return the chicken and any juices back to the pot with the remaining beans, broccoli, and coriander.
5. Stir to combine and season with additional salt if needed.
6. Allow soup to cook for an additional 5 – 10 minutes.
7. Add additional water if needed.
8. Divide the soup into bowls and serve with a lime wedge.