2. Add tomato paste, chicken and 1/2 the coleslaw. Crumble in 1 stock cube. Cook for 5 minutes (add more oil if needed) until chicken is browned and coleslaw wilted.
3. Pour in quinoa, drained beans and 2L water. Cover and simmer for 15 minutes until quinoa is cooked through. Squeeze in 1/2 lime juice (wedge remaining). Season to taste with salt and pepper.
4. Meanwhile, dice avocado and chop coriander. Put aside with alfalfa sprouts and remaining coleslaw.
5. Divide pozole among bowls. Garnish with toppings.
Add the lime zest for extra flavour.
If you have any dried chillies you can add it to the soup as it simmers.
Tomato paste, 1/2 tub *
Chicken stir fry strips, 300g
Coleslaw, 1 bag (400g)
Mixed quinoa, 1 packet (200g)
Coriander, 1 packet
Alfalfa sprouts, 1/2 punnet *
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, stock cube (1), ground cumin, smoked paprika, dried oregano