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Creamy Chipotle Chicken Soup
Creamy Chipotle Chicken Soup

Creamy Chipotle Chicken Soup

with Crispy Tortilla Chips and Kidney Beans

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.

Tags:
Rapid
Allergens:
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.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Echalion Shallot

210

Diced Chicken Thigh

4

Plain Taco Tortillas

(Contains: Gluten)

2

Garlic Clove**

1

Red Kidney Beans

20

Chipotle Paste

20

Chicken Stock Paste

1

Tomato Passata

1

Coriander

30

Mature Cheddar Cheese

(Contains: Milk)

75

Soured Cream

(Contains: Milk)

Not included in your delivery

1

Sugar

200

Water for the Sauce

Nutritional information

Energy (kcal)687 kcal
Energy (kJ)2876 kJ
Fat30 g
of which saturates13 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.

Utensils

Chopping Board
Knife
Large Frying Pan
Baking Tray
Garlic Press
Potato Masher
Medium Bowl
Grater

Instructions

Cook the Chicken
1

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.

Bake the Tortillas
2

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.

Start the Soup
3

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.

Chop and Grate
4

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

Finish Up
5

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.

Serve
6

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.
Enjoy!

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