Mexican Chicken Soup

There’s nothing more comforting than a bowl of hearty warm chicken soup during a cold winter’s day. It’s the best cure after a long day at work when all you want to do is get home quickly and have a lovely meal without all the effort. Well this is exactly what we had in mind when we created this Black Bean & Mexican Chicken Soup recipe.

All the deliciousness of a hearty soup but without having to work in the kitchen for hours to make it. It’s also the perfect way to use that leftover rotisserie chicken in your fridge, or you can just buy slices of ready-cooked chicken and shred them into smaller pieces.

Our Gran Luchito Chipotle Paste is the star of this recipe alongside our delicious Gran Luchito Cantina Beans! Everything is ready to put together into one pot and make your broth taste even better.

Finishing your Mexican Chicken soup with crumbled tortilla chips on top is the icing on the cake. You can also add them into any soup, and we guarantee that you will love the amazing crunch and authentic corn taste that our Gran Luchito Lightly Salted Tortilla Chips bring.

Gran Luchito Chipotle Paste is available on Amazon Prime in the US, UK and across the EU

Prep time

15 mins
Cook time

30 mins
Total time

45 mins
Ideal for

Lunch / Dinner
Make it

Mexican
Serves

4

Nutrition: Per serving

kcal 71 fat 2.5g saturates 0.7g carbs 6.6g sugars 1.8g fibre 0.6g protein 6.1g salt 0.63g

This recipe uses

Found in the
Mexican Section

Ingredients

The Soup:

1 tablespoon olive oil
1 red onion, finely diced
2 fat garlic cloves, minced
1 tablespoon Gran Luchito Chipotle Paste
1 tablespoon tomato paste
400g / 1 tin chopped tomatoes
750ml / 3 cups chicken stock
250ml / 1 cup water
4 carrots, peeled and cut into rounds
400g / 14 oz shredded cooked chicken
1 bay leaf
1 packet Gran Luchito Cantina Beans
Salt and black pepper, for seasoning

To Serve:

150g / 1 cup sour cream
4 cups Gran Luchito Lightly Salted Tortilla Chips

How to make it

Heat up the olive oil over medium heat in a deep saucepan, add the onion and garlic and fry them gently until translucent. Now add in the Chipotle Paste and tomato paste, cook for a minute or two stirring continuously.
Pour in the chopped tomatoes, stock and water, add the carrots, shredded chicken and bay leaf, bring to a boil and then simmer on medium heat for 20 minutes or so.
Once your carrots are cooked add the Cantina Beans (plus juices) and season with salt and pepper, taste and adjust seasoning according to your preference, simmer your soup for another 10 minutes on a medium heat.
Serve your Chicken and Bean Chipotle soup hot, with a dollop of sour cream and crumbled Lightly Salted Tortilla Chips on top, enjoy!