Chicken Taco Soup

Another rotisserie chicken dinner, this one is really filling and satiating from all the legumes and protein. It’s a one pot lunch that will keep you full and warm on the coldest winters day. You can top this soup with anything you like, personally I like shredded cheese, squeeze of lime, dollop of sour cream and a few tortillas for scooping up all the soup.

Ingredients

Serves 6 | 284 calories per serving (without toppings)

• 3 cups shredded rotisserie chicken

• 1 tbsp olive oil

• 80g tin sweetcorn

• 1 tin 400g chickpeas (drained & rinsed)

• 1 400g tine kidney beans (drained & rinsed)

• 1 400g passata

• 1 tin chopped tomatoes

• 1 onion, finely diced

• 3 tbsp garlic powder

• a few diced picked jalapenos (optional)

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp chilli powder

• 1/2 tsp cayenne pepper

• 1 tsp dried coriander

• salt & pepper

• chopped coriander (optional)

• 2 tbsp tomato pureé

• 200ml chicken stock

• Juice of lime (optional, to garnish)

• Sour cream (optional to garnish)

• Few tortilla chips (optional, to garnish)

• Few tbsp grated cheddar (Optional, to garnish)

Method

1. Sauté the onion until soft in the olive oil.

2. When soft, add it your spices and cook until fragrant.

3. Add your beans, chickpeas, and tomato tins/passata & pureé.

4. Stir together and add in your chicken. If it seems too thick, add a little chicken stock until you have your desired consistency (you can add more or less stock, depending on how you like it.

5. Simmer on a low-medium heat for about 20mins until heated through.

6. Will keep in fridge for 3 days. Serve hot with some tortillas, cheese & sour cream. Garnish with a little coriander if you like it!