Creamy Chipotle Chicken Soup
with black beans and homemade tortilla chips
A warming bowl of chicken soup is just what the longer evenings call for. This particular dish is kicked up a notch with the addition of spicy chipotle paste, homemade crunchy tortilla chips, and lashings of cooling creme fraiche.
Tags:
Quick
•Spicy
Allergens:
Wheat
•Milk
•Soya
•Mustard
Total Time20 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
8 unit(s)
Tortilla
(Contains Wheat)
1 pack(s)
Black Beans
2 sachet(s)
Chicken Stock
2 unit(s)
Scallion
65 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
1 pack(s)
Passata
50 grams
Grated Cheese
(Contains Milk)
260 grams
Diced Irish Chicken Breast
2 sachet(s)
Paprika
(Contains Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)3828 kJ
Energy (kcal)915 kcal
Fat30.1 g
of which saturates17.2 g
Carbohydrate88.2 g
of which sugars16.8 g
Dietary Fiber18.8 g
Protein56.1 g
Cholesterol0 mg
Salt8.18 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken until golden brown, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with salt and pepper.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
2
- Meanwhile, drain and rinse the beans. Pop half into a bowl and mash with a fork.
- Trim and thinly slice the scallion.
- Once the chicken is golden, add the beans, paprika, stock powder, passata, 1 tsp sugar and 150ml water (double both for 4p).
- Season with salt and pepper.
- Bring to the boil then lower the heat and simmer for 5-7 mins.
3
- Meanwhile, quarter the tortillas to create triangles.
- Spread out on a lined baking tray, drizzle with oil and season with salt and pepper.
- Bake in the oven until crispy and golden, 5-7 mins.
- When the soup is ready, remove the pot from the heat. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Stir through the chipotle paste and a knob of butter. Add a splash of water if you feel it's too thick. Stir through half the scallion.
4
- Share the chipotle chicken soup between bowls.
- Add the creme fraiche and swirl it into the soup.
- Scatter the cheese and remaining chopped scallion over the top to finish.
- Serve with tortilla chips alongside for dipping.
