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Chipotle pulled chicken and black bean soup with corn fritters
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Deliciously crispy corn fritters complement this flavorful gluten-free Mexican chicken and black bean soup.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 2 (about 500g) chicken breast fillets
  • 1 red onion, thinly sliced
  • 30.00 ml chipotle chillies in adobo sauce, finely chopped, plus 2 tsp extra, to serve
  • 40.00 ml fresh coriander stem, finely chopped, leaves reserved
  • 5.00 gm ground cumin
  • 1 garlic clove, crushed
  • 1L (4 cups) chicken style liquid stock
  • 155g (3/4 cup) white quinoa
  • 400ml can tomato puree
  • 400g can black beans, rinsed, drained
  • 180g (2/3 cup) Greek-style yoghurt
  • Lime wedges, to serve
  • 50g (1 cup) chickpea (besan) flour
  • 400g can corn kernels, rinsed, drained
  • 3 green shallots, thinly sliced
  • Vegetable oil, to shallow-fry
Instructions:
  • In a large saucepan over medium heat, warm the oil. Add the chicken and cook for 6 minutes, turning occasionally, until nicely browned. Transfer the chicken to a plate; it won't be fully cooked at this stage.
  • Sauté onion until softened, then mix in chipotle, coriander stem, cumin, and garlic. Cook until fragrant.
  • Combine the stock, 500ml (2 cups) water, chicken, quinoa, and tomato puree in a pot. Bring to a boil and then reduce heat to low. Let it simmer for 8 minutes, or until the chicken is fully cooked. Transfer the chicken to a plate, let it cool slightly, then use 2 forks to shred the chicken.
  • Turn up the heat to high until the soup reaches a boil. Let it simmer for 6-8 minutes until the quinoa is tender, then mix in the beans until they're warmed through.
  • To prepare the fritter batter, place flour in a bowl and season. Mix in the egg and 125ml (1/2 cup) of water until well combined. Stir in corn and shallot. Heat 1cm of oil in a large, deep frying pan over high heat. Cook heaped teaspoonfuls of the mixture in 2 batches, turning occasionally, for 4 minutes or until golden brown and cooked. Drain on paper towels.
  • In a small bowl, mix yoghurt with extra chipotle chili by swirling it together.
  • Ladle soup and shredded chicken into bowls. Garnish with yogurt, corn fritters, and reserved coriander. Serve with lime wedges.

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