Mexican Roast Chicken & Tomato Soup

Ingredients

• 3 5/16 pounds tomatoes ripe, halved vertically
• 2 onions cut into wedges
• 1 chicken medium, jointed into pieces
• 2 tablespoons olive oil plus extra for shallow frying
• 3 garlic cloves roughly chopped
• 3 red chillies deseeded and roughly chopped
• 1 tablespoon coriander seed crushed
• 2 1/16 cups black beans or can pinto, drained and rinsed
• 1 lime
• 4 tablespoons chipotle paste
• 3 corn tortillas cut into triangles
• 1 handful coriander chopped
• 2 avocados stoned, peeled and cut into bite-sized pieces
• 7/8 cup soured cream optional

Nutrition

• Calories : 640 calories
• Carbohydrate : 48 grams
• Cholesterol : 140 milligrams
• Fat : 31 grams
• Fiber : 17 grams
• Protein : 49 grams
• SaturatedFat : 9 grams
• Sodium : 510 milligrams
• Sugar : 14 grams