Quick Chipotle Pulled Chicken and Pepper Soup

Name: Quick Chipotle Pulled Chicken and Pepper Soup with Homemade Tortilla Chips, Cheese and Kidney Beans
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Bell Pepper; 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; 4 unit(s) British Chicken Thighs; 30 grams Mature Cheddar Cheese; 40 grams Baby Spinach; 75 grams Soured Cream; 1 tsp Sugar for the Sauce; 175 milliliter(s) Water for the Sauce

with Homemade Tortilla Chips, Cheese and Kidney Beans

Recipe Development TeamPublished on August 27, 2025

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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

•Medium Spice

Allergens:

Wheat

•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

1 unit(s)

Bell Pepper

3.96 unit(s)

Plain Taco Tortillas

(Contains: Wheat, 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

4 unit(s)

British Chicken Thighs

30 grams

Mature Cheddar Cheese

(Contains: Milk)

40 grams

Baby Spinach

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

1 tsp

Sugar for the Sauce

175 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4199 kJ

Energy (kcal)1003 kcal

Fat44.4 g

of which saturates17.1 g

Carbohydrate78.8 g

of which sugars17.1 g

Dietary Fibre17.5 g

Protein70 g

Salt4.5 g

Potassium231.7 mg

Calcium18 mg

Iron0.3 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

Cooking Instructions and Tips

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

b) Halve the bell pepper and discard the core and seeds. Chop into 1cm strips.

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

d) Once hot, add the sliced pepper and cook until softened, 5-6 mins.

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 pepper pan and fry, 1 min more.

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

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.

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 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 is ready, remove from the heat.

c) Transfer the chicken onto a board. Use two forks to shred the chicken as finely as you can. Stir the shredded chicken and half the cheese through the soup.

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