Quick Chipotle Chicken Soup
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Quick Chipotle Chicken Soup

with Homemade Tortilla Chips, Cheese and Kidney Beans

Perfect for a weeknight meal, this Quick 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.

Tags:
High Protein
Allergens:
Cereals containing gluten
•Milk

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
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Echalion Shallot

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)

4 unit(s)

British Chicken Thighs

Not included in your delivery

1 tsp

Sugar for the Sauce

200 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)4127 kJ
Energy (kcal)986 kcal
Fat44 g
of which saturates17.1 g
Carbohydrate78.5 g
of which sugars16.2 g
Protein71.3 g
Salt4.56 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Baking Tray
•Large Bowl
•Plate

Instructions

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. 

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.

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.

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.

5

a) While the soup simmers, grate the Cheddar cheese.

b) When the soup has finished cooking, remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Taste and season with salt and pepper if needed. Add a splash of water to loosen if it's a little thick.

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) Sprinkle over the cheese.

d) Serve with the tortilla chips alongside for dipping.

Enjoy!