Creamy Chipotle Chicken Soup
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Creamy Chipotle Chicken Soup

with Crispy Tortilla Chips and Kidney Beans

Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Echalion Shallot

190 grams

Diced Chicken Thigh

3.96 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

1 carton(s)

Red Kidney Beans

20 grams

Chipotle Paste

20 grams

Chicken Stock Paste

1 carton(s)

Tomato Passata

30 grams

Mature Cheddar Cheese

(Contains Milk)

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Sauce

200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3227 kJ
Energy (kcal)771 kcal
Fat27.9 g
of which saturates12.4 g
Carbohydrate78.8 g
of which sugars16.9 g
Protein53.3 g
Salt4.37 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Baking Tray
Large Bowl



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

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 hot, add the diced chicken 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 (2 per person) into 8 triangles (use scissors if easier).

b) Place on a large baking tray in a single layer (use two trays if needed) and drizzle with oil. 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. TIP: Keep an eye on them as they can brown quickly.


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 (add less if you'd prefer things milder) to the chicken pan and stir-fry for 1 min.

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

d) Bring to the boil, then turn the heat down slightly and simmer, 5-7 mins.


a) While the soup simmers, 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 to loosen if needed until it's your desired consistency.


a) Share the chipotle chicken soup between your bowls.

b) Drizzle with the soured cream and swirl it in if you'd like.

d) Serve with the tortilla chips alongside for dipping.