Quick Chipotle Chicken Breast Soup

Name: Quick Chipotle Chicken Breast Soup with Homemade Tortilla Chips and Kidney Beans
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Echalion Shallot; 240 grams Diced British Chicken Breast**; 3.96 unit(s) Plain Taco Tortillas; 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; 75 grams Soured Cream**; 1 tsp Sugar for the Sauce; 200 milliliter(s) Water for the Sauce

with Homemade Tortilla Chips and Kidney Beans

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On the table in less than 25 minutes, this Quick Chipotle Chicken Breast Soup is quick but still full of flavour. Chipotle is full of rich, smoky and fruity flavours with a kick from the chipotle chillies.

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.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Echalion Shallot

240 grams

Diced British Chicken Breast**

3.96 unit(s)

Plain Taco Tortillas

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

75 grams

Soured Cream**

Not included in your delivery

1 tsp

Sugar for the Sauce

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2882 kJ

Energy (kcal)689 kcal

Fat14.9 g

of which saturates6.8 g

Carbohydrate78.5 g

of which sugars16.3 g

Dietary Fiber16.7 g

Protein57.2 g

Salt4.1 g

Calcium11.8 mg

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

Utensils

•Large Saucepan

•Baking Tray

•Bowl

•Garlic Press

•Potato Masher

Instructions

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 has softened, 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.

a) Once the chicken is golden, stir through the whole and mashed beans, chicken stock paste, passata, sugar and water for the sauce (see pantry for both amounts).

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