Quick Chipotle Pulled Chicken Breast and Mushroom 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.
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.
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
(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
Utensils
Cooking Instructions and Tips
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.
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!
