Spicy Chipotle Chicken Soup

Name: Spicy Chipotle Chicken Soup with sour cream, sweet potato, corn & coriander
Total time: 10 min
Yield: 2
Cuisine: 0
Ingredients: 20 g Chipotle paste; 200 g Pulled chicken; 140 g Corn; 1 piece Onion; 300 g Sweet potato; 200 g Passata; 100 g Organic sour cream; 10 g Fresh coriander; 500 milliliters Low sodium vegetable stock; 1 tablespoon Olive oil; 2 tablespoon Water; ½ tablespoon [Plant-based] butter; to taste Salt and pepper

with sour cream, sweet potato, corn & coriander

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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

•New Ingredient

•MICROWAVE PREP

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

•heat resisting bowl

•Plastic Wrap

•Soup pan

Cooking Steps

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.

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.

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.

Serve the sweet potato in bowls and then top with the soup.
Garnish with the coriander and the rest of the sour cream.