Stretch out your Ancho Chilli Chicken Traybake batch with this delicious and warming soup. It's a bowl of comfort with a little kick - plus there's pasta involved.
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Serves
2
Garlic
Red Chilli
Tomato Purée
Fresh Coriander
Chicken Stock
Small Soup Pasta
Sour Cream
Olive Oil
Salt
Black Pepper
Serves
2
Garlic
Red Chilli
Tomato Purée
Fresh Coriander
Chicken Stock
Small Soup Pasta
Sour Cream
Olive Oil
Salt
Black Pepper
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Step 1.
Before you begin, make the Ancho Chilli Chicken Traybake batch recipe.
Step 2.
Shred the chicken from the traybake. Thinly slice the garlic and red chilli. Pick the coriander leaves and thinly slice the stalks.
Step 3.
Set a large saucepan over a medium heat with a drizzle of olive oil. Once hot, add the tomato purée, coriander stalks, garlic and half the chilli. Cook, stirring, for a couple of minutes until softened and the tomato purée has darkened.
Step 4.
Pour in the chicken stock and bring to the boil. Tip in the pasta and cook following pack instructions until al dente.
Step 5.
Five minutes before the pasta is done, stir the shredded chicken into the pan and cook for the remainder of the time. Taste and season with salt and pepper, adding a splash of water if you prefer a runnier soup.
Step 6.
Ladle the soup into bowls, top with a dollop of soured cream, and scatter over the coriander leaves and remaining chilli.
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