Hearty Red Chicken Soup
a big bowl of colourful wonderfulness!
With crunchy sweetcorn, fill-me-up beans + a sprinkle of fajita spice, this extra-special chicken soup will satisfy your bellies, warm your toes + delight your taste buds.
- 1 x tablespoon olive oil, plus extra for brushing
- 1 x onion, finely chopped
- 1 x carrot, peeled + diced
- 2 x large garlic cloves, finely chopped
- 1 x red pepper, deseeded + chopped
- 400 g/14 oz passata
- 500 ml/17 fl oz reduced-salt chicken stock
- 210 g/7½ oz can kidney beans in water, drained
- ½–1 x teaspoon fajita spice mix (optional)
- 1 x teaspoon dried oregano
- 250 g/9 oz skinless, boneless chicken breasts, cut into large bite-sized pieces
- 115 g/4 oz no-sugar, no-salt canned sweetcorn, drained, or kernels stripped from 1 cob
- 2 x soft corn tortillas
- Heat the oil in a large saucepan over a medium–low heat. Add the onion, carrot, garlic + red pepper, cover with a lid +cook for 10 minutes, stirring occasionally, until softened.
- Preheat the oven to 180°C/350°F/Gas Mark 4.Add the passata, stock, beans, fajita spice mix, if using, + oregano to the pan + bring the mixture up to the boil. Reduce the heat to low, part-cover with a lid + simmer for 10 minutes.
- Stir the chicken into the pan + cook for another 7 minutes, or until the chicken is cooked through, then add the sweetcorn + heat until the corn is warm + tender.
- While the soup is cooking, make the tortilla chips. Brush both sides of each tortilla with olive oil, then cut into thin strips. Put the stripson a baking sheet + bake for 5–7 minutes,turning once, or until crisp. Transfer to a wire rack to cool. To serve, ladle the soup into bowls with the corn chips on the side.
Swap this for that
Fajita spice mix contains salt so replace with a mix of paprika, cumin + a teeny bit of chilli for little ones under 12 months
Yummy for babies
For babies from 10 months, blend the soup with a hand blender, adding a splash of water if it’s too thick. Slurrrp!
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