spicy chicken chipotle soup

Name: Spicy Chicken Chipotle Soup
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 large onion, chopped; 1-2 tablespoon(s) olive oil, extra virgin; 5-6 clove(s) garlic, minced; 4 cup(s) chicken broth; 1 teaspoon(s) beef Better Than Bouillon or any beef bouillon; 2 can(s) fire roasted diced tomatoes, undrained (14.5 oz each); 2 chipotle peppers in Adobo sauce (I buy it in a can) * for less spice use only the adobo sauce; 2 can(s) canned pinto beans, rinsed (15 oz each); 3 cup(s) frozen white corn; 1 teaspoon(s) ground cumin; 1/4 teaspoon(s) black pepper; 2-3 cup(s) cooked chicken, cubed; TOPPINGS (OPTIONAL); shredded monterey jack cheese or your favorite mexican cheese; sour cream; chopped cilantro; tortilla chips or homemade fried tortilla strips with salt and lime juice

Bowl of Spicy Chicken Chipotle Soup with Montery Jack Cheese, Sour Cream, Cilantro and Homemade Tortilla Strips.

review

Recipe by

Robynne Glenn

@RobynneG

Lake Arrowhead, CA

This soup is FIRE! Bold, spicy and so satisfying! Top with shredded Monterey Jack cheese, sour cream, and chopped cilantro. I love to eat mine with tortilla chips or if I have time, make fried lime tortilla strips. So good!

Note: this recipe calls for pre-cooked chicken. Be sure to adjust your preparation time, or cook your chicken ahead of time. For you Pressure Cooker fans (like me), just season your chicken and sear it quickly on saute mode, and then toss the chicken chunks in with your other ingredients, except toppings, when you pressure cook the soup.

yield 8 serving(s)

prep time 20 Min

cook time 30 Min

method Stove Top

Ingredients For spicy chicken chipotle soup

1 lg

onion, chopped
1-2 Tbsp

olive oil, extra virgin
5-6 clove

garlic, minced
4 c

chicken broth
1 tsp

beef Better Than Bouillon or any beef bouillon
2 can

fire roasted diced tomatoes, undrained (14.5 oz each)
2

chipotle peppers in Adobo sauce (I buy it in a can) * for less spice use only the adobo sauce
2 can

canned pinto beans, rinsed (15 oz each)
3 c

frozen white corn
1 tsp

ground cumin
1/4 tsp

black pepper
2-3 c

cooked chicken, cubed
TOPPINGS (OPTIONAL)
shredded monterey jack cheese or your favorite mexican cheese
sour cream
chopped cilantro
tortilla chips or homemade fried tortilla strips with salt and lime juice

How To Make spicy chicken chipotle soup

1
In a large Dutch oven, saute the onion in the olive oil, until tender and translucent. Add garlic and cook for another minute.

2
Add the remaining ingredients, except cooked chicken and toppings. Bring to a boil. Reduce heat and simmer uncovered for 20-30 minutes.
3
Add cooked chicken. Taste and adjust seasonings as needed. Remember you can always add more adobo sauce to crank up the heat. Stir and serve.
4
Top with your favorite toppings. Enjoy!
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