@Verna eats food & travels made Birria Taco Soup and now regular tacos are shaking. Serves: 2 Total time: 45 mins Ingredients For the broth 2-3 boneless skinless chicken thighs 1 tbsp neutral oil 1 brown onion, finely chopped 3 cloves garlic, minced 1 tsp ground cumin 1 tsp smoked paprika 1/2 tsp ground cinnamon 1/2 tsp dried oregano 2 tbsp tomato paste 1 tbsp mexican chilli mix 600ml chicken stock 1 tbsp soy sauce Salt to taste To finish the soup Juice of 1/2 a lime 100g sweetcorn 1 can of cooked black beans For serving Pickled red onions Chopped fresh coriander Crumbled feta or grated cheese Lime wedges Tortilla chips Slices or scoop of smashed avocado Method 1. In a pot, heat the oil over medium heat. Add chopped onion and garlic and sauté for 3-4 minutes until softened. Stir in cumin, smoked paprika, chilli mix, cinnamon, oregano, and tomato paste. Cook for another minute 2. Add the chicken thighs, chicken stock, and soy sauce. Bring to a gentle simmer...