Main course · Mexican

Sopa de Zanahoria con Chipotle (Carrot, Chipotle and Chicken Soup)

Name: Sopa de Zanahoria con Chipotle (Carrot, Chipotle and Chicken Soup)
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 500 g carrots; 200 g cooked chicken breast, shredded; 1 tbsp chipotle paste; 1 onion; 2 garlic cloves; 800 ml chicken stock

35 min Serves 4 ~159 kcal/serving ~£7.00 (£1.75/serving) Dairy-freeGluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

500 g carrots
200 g cooked chicken breast, shredded
1 tbsp chipotle paste
1 onion
2 garlic cloves
800 ml chicken stock

Nutrition (per serving)

Calories: 159 kcal
Protein: 18.1 g
Carbohydrate: 13.5 g
of which sugars: 10 g
Fat: 2.5 g
of which saturates: 0.5 g
Fibre: 4.2 g
Salt: 1.84 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Fry the onion and garlic cloves in a large pan for 5 minutes.
2
Add the carrots, chipotle paste and chicken stock, then cover and simmer for 20 minutes until the carrots are tender.
3
Blend until smooth.
4
Stir in the shredded chicken breast and warm through for 2 minutes before serving.

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