Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few seconds. Pour in the tomatoes and 2 cans of water, and then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 minutes.
Stir the peppers into the pan, and then cook for 20 minutes more. Tip in the cannellini beans.
Heat oven to 200C/fan 180C/gas 6. Cut 6 corn tortilla wraps into thin slices. Place on a baking tray and spray or brush lightly with a little olive oil.
Season, then bake for 4-5 minutes until golden.
Prick a potato with a fork. Wrap in a sheet of kitchen paper and microwave on High for 8-10 minutes until soft inside. For crisp skin, rub with a little oil, then flash under a hot grill, turning often. To serve, slice a cross in the centre, squeeze the base to ‘pop’ the top. Squeeze some lemon juice and seasoning.
Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with boiled rice, baked potatoes or a handful of spicy tortilla chips.
Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.