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Mexican Recipes

Chipotle Spiced Sweet Potato and Bean Soup

Chipotle Spiced Sweet Potato and Bean Soup

Chipotle Spiced Sweet Potato and Bean Soup

with Sweetcorn, Soured Cream and Tortilla Dippers

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

Tags:

Veggie

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.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

160 grams

Sweetcorn

2 unit(s)

Garlic Clove**

1 unit(s)

Green Pepper

(May contain traces of: Celery)

1 unit(s)

Sweet Potato

1 carton(s)

Red Kidney Beans

20 grams

Chipotle Paste

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

3.96 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

75 grams

Soured Cream

(Contains: Milk)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

20 grams

Butter

1.5 tsp

Sugar

200 milliliter(s)

Water for the Soup

Nutritional information

Energy (kJ)3540 kJ

Energy (kcal)846 kcal

Fat26.7 g

of which saturates14.9 g

Carbohydrate112.6 g

of which sugars27.3 g

Dietary Fibre23.8 g

Protein27.6 g

Salt4.1 g

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

Utensils

•Baking Tray

•Sieve

•Grater

•Potato Masher

•Medium Bowl

•Large Saucepan

Instructions

Roast the Sweet Potato

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain the sweetcorn in a sieve. Peel and grate the garlic (or use a garlic press). Halve the green pepper and discard the core and seeds. Slice into thin strips.

Cut the sweet potato into small 1cm chunks (no need to peel) and pop them onto a large baking tray with the sliced pepper. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

Corn Time

2

Meanwhile, melt the butter (see pantry for amount) in a large saucepan on medium heat.

Once hot, add the sweetcorn and fry until golden, 2-3 mins.

In the meantime, pop half the kidney beans and all their liquid into a medium bowl and mash with a potato masher.

Add the Flavour

3

Once the corn is golden, add the chipotle paste and garlic. Stir-fry for 1 min.

Stir in the passata, vegetable stock paste, kidney beans (whole and mashed), sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer until thickened, 5-7 mins. Stir occasionally.

Make your Dippers

4

Meanwhile, cut each tortilla (2 per person) into 8 triangles (use scissors if easier).

Place on another large baking tray in a single layer and drizzle with oil. Season with salt and pepper. TIP: Use two baking trays if necessary.

Bake on the middle shelf in the oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

Finishing Touches

5

Once roasted, stir the sweet potato and pepper through the soup. Season with salt and pepper, then remove from the heat.

Serve

6

Share your chipotle sweet potato soup between your bowls. Drizzle with the soured cream and gently swirl it into the soup if you'd like.

Crumble over the Greek style salad cheese to finish and serve your tortilla dippers alongside.

Enjoy!

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