Creamy Chipotle Chicken Soup
with crispy tortilla chips and black beans
(Contains Soya, Wheat)
Diced Chicken Breast
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7. Heat a drizzle of oil in a large pot on medium-high heat. Once the oil is hot, add the diced chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Season with salt and pepper. Fry until golden brown all over, 5-6 mins.
Meanwhile, take half the tortilla (double for 4p) and cut each into 4 triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary. Season with salt and pepper. When the oven is hot, bake on the top shelf until lightly golden brown and crisp, 5-7 mins.
While the tortilla chips bake, pop half the kidney beans and their liquid into a medium bowl, then mash with a fork / potato masher. Add chipotle paste to the chicken pan and fry for 1 min. Stir in the whole and mashed beans, chicken stock, passata, 1 tsp sugar and 100ml water (double for 4p for both). Bring to the boil, then turn the heat down slightly and simmer for 5-7 mins.
While the soup simmers, trim and thinly slice the scallions.
When the soup has finished cooking, remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle. Add a splash of water if needed to loosen until the soup is to your desired consistency. Stir through half of the chopped scallion.
Share the chipotle chicken soup between your bowls. Spoon the creme friache over and swirl in if you'd like. Scatter the cheese and remaining chopped scallion over the top to finish. Serve with tortilla chips alongside for dipping. Enjoy!