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.Â
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.Â
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.
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Serves 4
Prep 15MINS
Cook 30MINS
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
KCAL:
71
FAT:
2.5g
Saturates:
0.7g
Carbs:
6.6g
Sugars:
1.8g
Fibre:
0.6g
Protein:
6.1g
Salt:
0.63g
Nutrition: PER SERVING
Method
- 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, and 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 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!
