Superfood - March-April 2017

50 SUPERFOOD

MEXICAN STYLE

Chipotle Chicken Soup

INGREDIENTS

• 1 tbsp olive oil


• 2 large onions, fi nely chopped


• 3 large cloves chopped garlic, chopped


• 4 red peppers, roughly chopped


• 1kg (2lb 4oz) chicken thighs, briefl y
  minced in a food processor until chunky


• 4 chipotle chillies, chopped, in 4 tbsp
  adobo sauce


• 1 tbsp Mexican oregano (or use marjoram)


• 400g (14oz) passata


• 500ml (generous 2 cups) low-sodium
  chicken stock


• yoghurt, coriander and paprika, to serve

SERVES: 4–6

PREP TIME: 15 MINUTES

COOKING TIME: 35 MINUTES

1. In a large saucepan, heat the olive oil and
   cook the onions and garlic until soft ened, then
   add the peppers and cook on a medium heat

for around 15 minutes, soft ening them and

letting them start to char a little.

2. Add the chicken and chillies in adobo sauce,
   Mexican oregano, passata and chicken stock and
   bring to a simmer. Reduce the heat and cook for
   around 15 minutes until the chicken is tender.


3. Ladle into bowls and serve topped with
   yoghurt, coriander and a pinch of paprika.

QUICK TIP

Try blending any left overs chipotle

peppers with reduced-fat Greek yoghurt or

mayonnaise to make a delicious dressing or

sauce for sandwiches and salads.

PER SERVING (BASED ON 6 SERVINGS, WITHOUT

YOGHURT) 304kcals, 35.1g protein, 10.4g fat

(2.3g saturates), 15.8g carbs, 3.5g fi bre, 10.3g sugar,

0.4g sodium

AUTHOR BIOGRAPHY:

The Kitchen Alchemist is Hannah

Pemberton, a recipe developer, food

stylist and photographer who lives in

London with her husband and little

boy. Visit her website and you’ll fi nd

recipes from all over the world; she

likes to pack a punch with fl avours

and believes food is best when it

brings people together.

CONTACT DETAILS:

Twitter: @kitchenalchemy_

Instagram: thekitchenalchemist

[email protected]

SF9_P46-51 Hannah Pemberton SHSD.indd 50 30/01/2017 10:11