Quick Chipotle Pulled Chicken Breast and Mushroom Soup

Name: Quick Chipotle Pulled Chicken Breast and Mushroom Soup with Homemade Tortilla Chips, Cheese and Kidney Beans
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 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; 2 unit(s) British Chicken Breasts; 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

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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)

2 unit(s)

British Chicken Breasts

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)3122 kJ

Energy (kcal)746 kcal

Fat22.8 g

of which saturates11 g

Carbohydrate74.8 g

of which sugars12.6 g

Dietary Fibre16.2 g

Protein56 g

Salt4.3 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

•Large Bowl

•Plate

Instructions

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.

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.

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 breasts 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 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.