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Quick Chipotle Chicken Soup
Quick Chipotle Chicken Soup

Quick Chipotle Chicken Soup

with Homemade Tortilla Chips and Kidney Beans

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Perfect for a weeknight meal, this Quick Creamy Chipotle Chicken Soup can be on your table in less than 25 minutes. Chipotle is full of rich, smoky and fruity flavours with a kick from the chipotle chillies.

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Echalion Shallot

190 grams

Diced British 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

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)2968 kJ
Energy (kcal)709 kcal
Fat22.6 g
of which saturates9.1 g
Carbohydrate78.7 g
of which sugars16.3 g
Dietary Fibre16.5 g
Protein49.6 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

Cook the Chicken
1

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. 

Bake the Tortillas
2

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.

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

Simmer the Soup
4

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.

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 to loosen if needed.

Garnish and Serve
6

a) Share the chipotle chicken soup between your bowls.

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

c) Serve with the tortilla chips alongside for dipping.

Enjoy!

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