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Quick Chipotle Pulled Chicken and Mushroom Soup
Quick Chipotle Pulled Chicken and Mushroom Soup

Quick Chipotle Pulled Chicken and Mushroom Soup

with Homemade Tortilla Chips, Cheese and Kidney Beans

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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
•Spicy
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 15 minutes
DifficultyEasy

Ingredients

serving amount

120 grams

Sliced Mushrooms

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

3.96 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

4 unit(s)

British Chicken Thighs

30 grams

Mature Cheddar Cheese

(Contains: Milk)

40 grams

Baby Spinach

75 grams

Soured Cream

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar for the Sauce

175 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4106 kJ
Energy (kcal)981 kcal
Fat43.7 g
of which saturates17 g
Carbohydrate74.6 g
of which sugars12.4 g
Dietary Fibre16.2 g
Protein70 g
Salt4.5 g
Calcium11.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Bowl
•Garlic Press
•Potato Masher
•Lid
•Baking Tray
•Grater

Instructions

Cook the Mushrooms
1

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

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Add the sliced mushrooms and cook until browned, 5-6 mins.

Bring on the Beans
2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Pop half the kidney beans and their liquid into a medium bowl, then mash with a potato masher. 

c) Add the garlic and chipotle paste (add less if you'd prefer things milder) to the shallot pan and fry, 1 min more. 

Simmer the Soup
3

a) Add the whole and mashed beans, chicken stock paste, passata, sugar and water for the sauce (see pantry for both amounts) to the mushroom pan. 

b) Stir to combine and bring to the boil. Once boiling, lower the heat to medium, add the chicken thighs and cover with a lid. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Bake the Tortillas
4

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.

Finish Up
5

a) While everything cooks, grate the Cheddar cheese. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. 

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

c) Transfer the chicken onto a board. Use two forks to shred the chicken as finely as you can. Stir the shredded chicken and cheese through the soup. Taste and season with salt and pepper if needed. Add a splash of water to loosen if it's a little thick.

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) Sprinkle over the cheese.

d) Serve with the tortilla chips alongside for dipping.

Enjoy!

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