1^1/2cups McKenzie's Pinto Beans 1 tbs olive oil 600g boneless chicken thighs, diced 2 brown onions, diced 2 green capsicums, diced 4 cloves garlic, finely chopped 4 cups chicken or vegetable stock 1/2 tsp McKenzie's Australian Natural Sea Salt Grinder 1 tsp McKenzie's Whole Black Peppercorn Grinder 2 cups frozen corn kernels 2 cups baby spinach 1 cup coriander, coarsely chopped 1/3 cup sour cream (optional)

Salsa Verde

1 cup fresh basil 1 cup fresh parsley 6 jalapeno slices 1/2 cup olive oil To taste McKenzie's Australian Natural Sea Salt Grinder To taste McKenzie's Whole Black Peppercorn Grinder

Step 1

Cook the beans as per on pack instructions. Drain and set aside. Add the basil, parsley, jalapenos, oil, salt and pepper into a food processor. Process for 2 minutes until smooth.

Step 2

In a large pot, heat oil and cook chicken for 5-6 minutes until lightly golden. Add onions, capsicum and garlic and cook for a further 4-5 minutes to soften.

Step 3

Add the cooked beans, stock, salt, pepper, salsa verde and corn. Bring to the boil, then simmer for 15 minutes. Stir in spinach and coriander until just wilted for about 1 minute. Serve topped with sour cream.

For best results, we recommend soaking the Pinto Beans overnight.

Slice and panfry some chorizo to garnish the top of the soup for added richness.

Chicken & Pinto Bean Chilli Verde