Spicy Chipotle Chicken Soup
with sour cream, sweet potato, corn & coriander
New ingredient in your box! Chipotle paste is a spicy, smoky seasoning made from ground chipotle peppers. Perfect for sauces and marinades, it adds a Mexican kick to any dish!
Tags:
Calorie Smart
Allergens:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
10 g
Chipotle paste
100 g
Pulled chicken
70 g
Corn
½ piece
Onion
150 g
Sweet potato
100 g
Passata
50 g
Organic sour cream
(Contains Milk)
5 g
Fresh coriander
(May be present Celery)
Not included in your delivery
250 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
1 tablespoon
Water
¼ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2480 kJ
Calories593 kcal
Fat26.4 g
Saturated Fat9.9 g
Carbohydrate57 g
Sugar24.1 g
Dietary Fiber13.8 g
Protein27.8 g
Salt3.1 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.
Utensils
•Plastic Wrap
•Soup pan
Cooking Steps
1
- Thoroughly wash or peel the sweet potato and then dice it.
- Transfer to a large microwave-safe bowl. Add the butter and the water (see pantry for amounts).
- Cover with plastic wrap and pierce the surface several times, then microwave on high for 4 - 5 minutes or until soft.
- Carefully remove the plastic wrap, then season with salt and pepper. Mix well to combine and set aside.
2
- Meanwhile, slice the onion into half rings.
- Heat the olive oil in a soup pot over medium-high heat and fry the onion for 1 - 2 minutes.
- Prepare the stock in the meantime.
3
- To the soup pot, add the pulled chicken, the passata, the chipotle paste and the stock. Bring to a boil and allow to simmer until serving.
- Drain the corn and finely chop the coriander.
- Shortly before serving, turn off the heat. Stir in the corn and half of the sour cream, then season to taste with salt and pepper.
4
- Serve the sweet potato in bowls and then top with the soup.
- Garnish with the coriander and the rest of the sour cream.