Ingredients

• 4 chicken leg and thigh portions
• 1 onion, peeled and diced
• 1 green capsicum, diced
• 400 gram can tomato soup
• 2-3 tablespoons taco seasoning mix
• 2 tablespoons chopped jalapeno peppers, optional
• 200 gram packet corn chips
• 1 cup grated cheese

Method

1. Preheat the oven to 180ºC.
2. Brown the chicken, onion and capsicum in a dash of oil in a hot frying pan. Transfer to an ovenproof dish.
3. Mix together the tomato soup, taco seasonal and jalapeno peppers, if using, and pour over the chicken. Cover with a lid or foil.
4. Bake in the preheated oven for 40 minutes. Remove from the oven, sprinkle the corn chips and cheese on top and return to the oven for a further 10 minutes or until the chicken is tender. Serve with your favourite greens and accompany with sour cream.

Cooks Tips

- Jazz it up. Whip up an irresistable guacamole to serve alongside the chicken using mashed avocado, a diced small tomato, ground cumin and corainder and chopped fresh coriander. - Jalapeno peppers add an authentic Mexican taste to this dish without the fiery bite of hotter chillies.