Chipotle chicken chilli with avocado

Method

1. Heat the oil in a largepan over a medium heat and fry the chopped onions for 10 minutes until softened, then add the garlic and cumin and fry for a minute. Add the chicken and fry, stirring, for 5 minutes until lightly browned. Pour in the beer, bring to the boil, then simmer for 15 minutes until reduced by three quarters.
2. Add the tomatoes, stock, coriander stalks and chipotle paste, then simmer gently for 40 minutes until the sauce has thickened. Add the beans and chilli flakes, then cook for 10 minutes. Add most of the chopped coriander leaves, taste and season.
3. To serve, peel and slice the avocado into a bowl, then toss with the lime juice and chilli. Set a griddle/frying pan over a high heat, then char the tortillas for 20-30 seconds each. Pile the chilli, soaked onion and avocado on each tortilla, scatter with the rest of the coriander leaves, then serve with lime wedges and soured cream.