Smoky chipotle chicken soup
- Total time
- 30 min
- servings
- 4 servings
- Dish type
- Dessert
Prep
5 min
Cook
25 min
Total time
30 min
Ingredients
Ingredients
- 1 c. à soupe olive oil
- 2 onions finely chopped
- 4 carrots finely chopped
- 2 celery sticks finely chopped
- 1 1⁄2 litres low-salt chicken stock
- 1 -2 tbsp chipotle paste (depending on how much spice you prefer)
- 400 g leftover cooked chicken shredded
- 200 g frozen peas
- 1 lemon zested and juiced
- 4 c. à soupe low-fat crème fraîche
- 2 garlic cloves crushed
- 1 ⁄4 tsp chilli flakes to serve (optional)
Method
- 1
Heat the oil in a large saucepan over a medium heat, add the onions, carrots and celery, and fry for 8 mins until softened, stirring occasionally. Stir in the stock and chipotle, bring to the boil, and simmer for 10 mins.
- 2
Ladle half of the soup into a blender and blitz. Pour the blitzed soup back into the pan, then add the chicken, peas, lemon juice and some seasoning (use smoked salt, if you have it). Simmer for 5 mins to warm through.
- 3
Stir the lemon zest into the crème fraîche along with the garlic and 2 tbsp water to loosen.
- 4
Divide the soup between bowls, swirl in the crème fraïche and top with the chilli flakes, if using.
Nutrition
- calories
- 354 calories
- fatContent
- 15 grams fat
- fiberContent
- 7 grams fiber
- sugarContent
- 13 grams sugar
- sodiumContent
- 0.8 milligram of sodium
- proteinContent
- 32 grams protein
- carbohydrateContent
- 19 grams carbohydrates
- saturatedFatContent
- 5 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
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