HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Chipotle Chicken Soup
Creamy Chipotle Chicken Soup

Creamy Chipotle Chicken Soup

with Crispy Tortilla Chips and Kidney Beans

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Chipotle Chicken Soup in just 20 minutes for a delicious and speedy meal.

Allergens:Cereals containing glutenMilk

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

210 grams

Diced Chicken Thigh

4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

2 unit(s)

Garlic Clove

1 pack(s)

Red Kidney Beans

1 sachet

Chipotle Paste

20 grams

Chicken Stock Paste

1 pack(s)

Tomato Passata

1 bunch(es)


30 grams

Mature Cheddar Cheese


75 grams

Soured Cream


Not included in your delivery

1 tsp


200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2876 kJ
Energy (kcal)687 kcal
Fat30.0 g
of which saturates13.0 g
Carbohydrate57.4 g
of which sugars10.9 g
Protein40.5 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Large Pan
Baking Tray
Garlic Press
Medium Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C.
b) Halve, peel and chop the shallot into small pieces.
c) Heat a drizzle of oil in a large saucepan on medium-high heat.
d) Once the oil is hot, add the diced chicken thigh and shallot. Season with salt and pepper. Fry until the chicken is golden brown all over and the shallot is soft, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


a) Meanwhile, cut each tortilla into 8 triangles (use scissors if easier).
b) Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary. Season with salt and pepper.
c) When the oven is hot, bake on the top shelf until lightly golden brown and crisp, 5-7 mins.


a) While the tortilla chips bake, peel and grate the garlic (or use a garlic press). Pop half the kidney beans and their liquid into a medium bowl, then mash with a potato masher.
b) Add the garlic and chipotle paste to the chicken pan and stir-fry for 1 min.
c) Stir in the whole and mashed beans, chicken stock paste, passata, sugar and water for the sauce (see ingredients for both amounts).
d) Bring to the boil, then turn the heat down slightly and simmer for 5-7 mins.


a) While the soup simmers, roughly chop the coriander (stalks and all).
b) Grate the Cheddar.


a) When the soup has finished cooking, remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Add a splash of water if needed to loosen until the soup is your desired consistency.
c) Stir through half of the coriander.


a) Share the chipotle chicken soup between your bowls.
b) Drizzle with the soured cream and swirl in if you'd like.
c) Scatter the cheese and remaining coriander over the top to finish.
d) Serve with the tortilla chips alongside for dipping.