Step 1Heat half of the olive oil in a large saucepan over medium heat. Cook chicken, stirring, for about 2–3 minutes, or until golden. Transfer to a bowl.
Step 2Heat remaining oil in same saucepan over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes, or until softened. Add garlic, paprika and chilli flakes and cook, stirring, for 1 minute. Then add stock, black beans and 2 cups of water, and bring to the boil. Reduce heat and simmer, partially covered, for 20 minutes.
Step 3Add the corn and kale and simmer, for 2–3 minutes or until cooked. Season the soup with cracked black pepper.
Step 4Meanwhile, preheat oven to 160°C and line a baking tray with baking paper. Place tortillas on prepared tray, lightly spray with olive oil and sprinkle with extra paprika. Bake for 8 minutes, or until golden and crisp.
Step 5Sprinkle soup with coriander and serve with tortilla crisps.