CHIPOTLE SOUP RECIPES

Name: Hearty Chipotle Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings (3-1/4 quarts).
Cuisine: North America, Mexican
Ingredients: 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

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

Ingredients

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

CHIPOTLE SOUP II RECIPE - QUICK-AND-EASY.FOOD.COM

Chipotle Soup II Recipe - Quick-and-easy.Food.com image

This recipe was inspired by Vicki in AZ's soup and came about as a result of a goof. Added a tad too much chipotle while preparing that dish and had find a way to tame the heat. The results were so good I decided to post it.

Total Time 1 hours 16 minutes

Prep Time 45 minutes

Cook Time 31 minutes

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon water
1 lb boneless skinless chicken thighs, cut into bite size pieces
1/2 teaspoon sweet paprika
1/2 teaspoon Mexican oregano
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can pink beans or 1 (14 1/2 ounce) can black beans
1 (28 ounce) can diced tomatoes with juice
1/4 cup tomato sauce (optional)
1 cup frozen corn kernels
1 -2 tablespoon chopped canned chipotle chile in adobo
1 teaspoon adobo sauce (optional)
salt
1/4-1/2 cup fresh cilantro, chopped
1/2 lime, juice of

Steps:

In a large sauce pan or soup pot, cook onion 2 or 3 minutes in oil; add water and garlic cooking an additional minute.
Stir in paprika and oregano into the onions; add chicken, cook until done.
Add chicken broth, chipotles, tomatoes, corn, beans and chipotles.
Bring to a boil, reduce heat, and simmer for 30 minutes.
Stir in chopped cilantro and lime juice and heating through 1 minute.
Add salt to taste.

Nutrition Facts : Calories 323.5, FatContent 7, SaturatedFatContent 1.5, CholesterolContent 63, SodiumContent 872.6, CarbohydrateContent 40.5, FiberContent 6.7, SugarContent 5, ProteinContent 27.2

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