Chipotle Chicken, Spiced Sweet Potato and Bean Soup
with Sweetcorn, Soured Cream and Tortilla Chips
Nothing's better for warming up in winter than a hearty soup. In this Chipotle Chicken, Spiced Sweet Potato and Bean Soup, the main flavour comes from chipotle, 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
160 grams
Sweetcorn
2 unit(s)
Garlic Clove
1 unit(s)
Green Pepper
(May contain Celery)
1 unit(s)
Sweet Potato
1 carton(s)
Red Kidney Beans
30 grams
Mature Cheddar Cheese
(Contains Milk)
20 grams
Chipotle Paste
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
75 grams
Soured Cream
(Contains Milk)
1 pack(s)
Tortilla Chips
260 grams
Diced British Chicken Breast
Not included in your delivery
20 grams
Butter
1.5 tsp
Sugar
200 milliliter(s)
Water for the Soup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain the sweetcorn in a sieve. Peel and grate the garlic (or use a garlic press). Halve the green pepper and discard the core and seeds. Slice into thin strips.
Cut the sweet potato into small 1cm chunks (no need to peel) and pop them onto a large baking tray with the sliced pepper. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
Meanwhile, melt the butter (see pantry for amount) in a large saucepan on medium heat.
Once hot, add the chicken and fry until browned, 5-6 mins. Add the sweetcorn and fry until golden, 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
In the meantime, pop half the kidney beans and all their liquid into a medium bowl and mash with a potato masher.
Once the corn is golden, add the chipotle paste and garlic. Stir-fry for 1 min.
Stir in the passata, vegetable stock paste, kidney beans (whole and mashed), sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until thickened, 5-7 mins. Stir occasionally. IMPORTANT: Cook so there's no pink in the middle of the chicken.
While everything cooks, grate the cheese.
Once roasted, stir the sweet potato and sliced pepper through the soup. Season with salt and pepper, then remove from the heat.
Share your chipotle sweet potato soup between your bowls. Drizzle with the soured cream and gently swirl it into the soup if you'd like.
Sprinkle over the cheese to finish and serve the tortilla chips alongside.
Enjoy!
