Chipotle Chicken, Corn and Black Bean Soup

Name: Chipotle Chicken, Corn and Black Bean Soup with Cheesy Mini Toasts
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Onion; 1 carton(s) Black Beans; 2 unit(s) Garlic Clove**; 1 sachet(s) Smoked Paprika; 1 carton(s) Tomato Passata; 15 grams Vegetable Stock Paste; 2 unit(s) Ciabatta; 40 grams Mature Cheddar Cheese; 75 grams Creme Fraiche; 160 grams Sweetcorn; 20 grams Chipotle Paste; 240 grams Diced British Chicken Breast; 1 tbsp Honey; 100 milliliter(s) Water for the Soup; 20 grams Butter

with Cheesy Mini Toasts

Recipe Development TeamPublished on September 26, 2024

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Nothing's better for warming up in winter than a hearty soup. In this Chipotle Chicken, Corn and Black Bean Soup, the main flavour comes from chipotle, full of rich, smoky and fruity flavours with a kick from the chipotle chillies.

Tags:

Spicy

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

1 carton(s)

Black Beans

2 unit(s)

Garlic Clove**

1 sachet(s)

Smoked Paprika

1 carton(s)

Tomato Passata

15 grams

Vegetable Stock Paste

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

40 grams

Mature Cheddar Cheese

(Contains: Milk)

75 grams

Creme Fraiche

(Contains: Milk)

160 grams

Sweetcorn

20 grams

Chipotle Paste

240 grams

Diced British Chicken Breast

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Soup

20 grams

Butter

Nutritional information

Energy (kJ)3797 kJ

Energy (kcal)908 kcal

Fat36.6 g

of which saturates18.7 g

Carbohydrate85.2 g

of which sugars23 g

Dietary Fibre18.2 g

Protein58.3 g

Salt4.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Garlic Press

•Small Bowl

•Large Saucepan

•Baking Tray

•Grater

Cooking Instructions and Tips

a) Halve, peel and thinly slice the onion.

b) Drain and rinse the black beans in a sieve. Transfer half to a small bowl and roughly mash them using a potato masher or the back of a fork.

c) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Add the diced chicken and onion to the pan and stir-fry until softened, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

c) Stir in the garlic and smoked paprika. Cook until fragrant, 1 min.

a) Add the passata, black beans (both mashed and whole), veg stock paste, honey and water for the soup (see pantry for both amounts) to the pan.

b) Stir to combine and bring to the boil. Lower the heat to medium and simmer until thickened, 5-6 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

a) Meanwhile, preheat your grill to high.

b) Cut the ciabattas into 1cm slices. Grate the cheese.

c) Pop the ciabatta slices onto a medium baking tray. Drizzle with oil, sprinkle over the cheese and season with salt and pepper.

d) Grill until melted and golden, 3-5 mins.

a) While the ciabatta grills, drain the sweetcorn in a sieve.

b) Stir the creme fraiche, corn, chipotle (add less if you'd prefer things milder) and butter (see pantry for amount) through the soup until combined. Bring to the boil, then remove from the heat.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.