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Quick Chipotle Pulled Chicken Breast and Pepper Soup
Quick Chipotle Pulled Chicken Breast and Pepper Soup

Quick Chipotle Pulled Chicken Breast and Pepper Soup

with 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
Allergens:
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

(May contain traces of: Celery)

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

2 unit(s)

British Chicken Breasts

30 grams

Mature Cheddar Cheese

(Contains: Milk)

40 grams

Baby Spinach

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

1 pack(s)

Tortilla Chips

Not included in your delivery

1 tsp

Sugar for the Sauce

175 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4413 kJ
Energy (kcal)1055 kcal
Fat41.6 g
of which saturates12.4 g
Carbohydrate106.6 g
of which sugars15.9 g
Dietary Fibre21.3 g
Protein57.5 g
Salt4.3 g
Potassium91.5 mg
Calcium18 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Large Bowl
•Plate

Instructions

Cook the Chicken
1

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.

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 pepper 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.

Grate the Cheese
4

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. 

Finish Up
5

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

b) 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.

c) 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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