CHICKEN CHIPOLTE SOUP RECIPES

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HEARTY CHIPOTLE CHICKEN SOUP RECIPE: HOW TO MAKE IT



Hearty Chipotle Chicken Soup Recipe: How to Make It image

Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. —Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Lunch

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings (3-1/4 quarts).

Number Of Ingredients 14

1 large onion, chopped
1 tablespoon canola oil
4 garlic cloves, minced
4 cups reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
3 cups frozen corn
2 chipotle peppers in adobo sauce, seeded and minced
2 teaspoons adobo sauce
1 teaspoon ground cumin
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup fat-free sour cream
1/4 cup minced fresh cilantro

Steps:

  • In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.

Nutrition Facts : Calories 287 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 790mg sodium, CarbohydrateContent 42g carbohydrate (8g sugars, FiberContent 7g fiber), ProteinContent 21g protein. Diabetic Exchanges 2 starch

SPICY CHICKEN CHIPOTLE SOUP RECIPE - FOOD.COM

Make and share this Spicy Chicken Chipotle Soup recipe from Food.com.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs, cut into 2-inch pieces
1 1/2 tablespoons fajita seasoning mix
1 large white onion, diced small
1 large green pepper, diced small
3 garlic cloves, thinly sliced
3 tablespoons olive oil
1 1/2 teaspoons dried chipotle peppers
1 quart chicken stock
14 ounces tomatoes, diced (Fire Roasted Tomatoes works best)
1/2 bunch fresh cilantro, coarsly choppped
fresh lime juice
avocado
monterey jack cheese, grated
green onion, chopped
tortilla chips, crushd

Steps:

  • Season the chicken with fajita seasoning.
  • In a medium stockpot, heat 2 tablespoons oil over medium-high heat, then sauté chicken in batches until brown.
  • Remove and set aside.
  • In the same pan, heat remaining oil and sauté onions, green pepper and garlic for about 3 minutes.
  • Stir in chipotle flakes and continue cooking for 6-8 minutes on medium-high heat or until onions are lightly browned and limp.
  • Return chicken to pot and add chicken stock, followed by tomatoes.
  • Bring to boil and simmer for 10-15 minutes.
  • Add the cilantro and simmer for 8-10 minutes.
  • Ladle soup into individual serving bowls, squeeze lime over top and garnish with avocado, grated Jack cheese, chopped green onions or crushed tortilla chips.

Nutrition Facts : Calories 472.7, FatContent 16.2, SaturatedFatContent 3, CholesterolContent 138.9, SodiumContent 500.6, CarbohydrateContent 19.2, FiberContent 2.7, SugarContent 9.2, ProteinContent 60.3

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