Place the chicken, chili, garlic, cinnamon stick & coriander stalks in a pot. Cover with cold water.
Bring to a boil, then reduce to a simmer. Cover with a lid & cook for 30 minutes.
Remove from heat & leave chicken to cool in the liquid for 20 minutes.
Remove chicken & strain the liquid, pour liquid into a pot & reduce by 1 quarter.
Shred the chicken & set aside.
For The Soup
Heat oil in a pot, add onion & cook until soft. Add spices, tomatoes & sugar. Stir.
Add the reduced poaching liquid to the onions, leave to simmer for 15 min.
Add shredded chicken, corn, beans & lime juice to the pot. Continue cooking for 15 minutes.
Taste for seasoning.
To finish serve with crisped tortilla, crumbled feta & coriander leaves.
This recipe is one of my secret weapons, I always make a large batch of this soup and then freeze it in individual portions. Even when I simply defrost and heat one up, it amazes me every single time. I like to add more of the spices to this dish and I sometimes use triple the amount of chili, so feel free to add more or less of some ingredients according to your taste.