Quick Chipotle Chicken Breast Soup
with Homemade Tortilla Chips, Cheese and Kidney Beans
Perfect for a weeknight meal, this Quick Chipotle Chicken Breast 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.
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
1 unit(s)
Echalion Shallot
240 grams
Diced British Chicken Breast
3.96 unit(s)
Plain Taco Tortillas
(Contains 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
30 grams
Mature Cheddar Cheese
(Contains Milk)
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve, peel and chop the shallot into small pieces.
c) Heat a drizzle of oil in a large saucepan on medium-high heat.
d) Once hot, add the diced chicken and shallot. Season with salt and pepper. Fry until the chicken is golden brown all over and the shallot has softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
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 the tortilla chips bake, peel and grate the garlic (or use a garlic press). Pop half the kidney beans and their liquid into a medium bowl, then mash with a potato masher.
b) Add the garlic and chipotle paste (add less if you'd prefer things milder) to the chicken pan and stir-fry for 1 min.
a) Once the chicken is golden, stir through the whole and mashed beans, chicken stock paste, passata, sugar and water for the sauce (see pantry for both amounts).
b) Bring to the boil, then turn the heat down slightly and simmer, 5-7 mins.
a) While the soup simmers, grate the Cheddar cheese.
b) When the soup has finished cooking, remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) 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!
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