Spicy Chicken Chipotle Soup Recipes

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CHIPOTLE PEPPER AND CHICKEN SOUP



Chipotle Pepper and Chicken Soup image

Spicy, hearty chicken soup. I enjoy mine with some slices of sourdough bread to dip in the soup.

Provided by LisaSharksFan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil, or more if needed
1 onion, minced
1 head garlic, minced, or to taste
2 (14.5 ounce) cans chicken broth
4 skinless, boneless chicken breast halves, cut into cubes
1 (7 ounce) can chipotle peppers in adobo sauce (such as Embasa®), chopped, adobo sauce reserved, or to taste
2 tomatoes, diced
1 bunch fresh cilantro (leaves only), chopped

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
  • Pour chicken broth into saucepan; add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes.
  • Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl.
  • Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.

Nutrition Facts : Calories 242 calories, Carbohydrate 17.4 g, Cholesterol 63.1 mg, Fat 7.3 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 1.2 g, Sodium 1154 mg, Sugar 5.5 g

SPICY CHICKEN CHIPOTLE SOUP



Spicy Chicken Chipotle Soup image

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

Provided by Queen uh Cuisine

Categories     Chicken

Time 45m

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, Fat 16.2, SaturatedFat 3, Cholesterol 138.9, Sodium 500.6, Carbohydrate 19.2, Fiber 2.7, Sugar 9.2, Protein 60.3

CHIPOTLE CHICKEN SOUP



Chipotle Chicken Soup image

The smokiness of the chipotle, coupled with the black beans, creates a dish with the perfect blend of ingredients.

Provided by Cassie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 pound skinless, boneless chicken breast meat - cut into cubes
1 onion, chopped
1 clove garlic, minced
1 tablespoon chicken bouillon granules
1 tablespoon adobo sauce from canned chilies, or to taste
1 teaspoon white sugar
2 (14.5 ounce) cans petite diced tomatoes
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
2 ½ cups water, or as needed
1 bunch cilantro, chopped

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.

Nutrition Facts : Calories 155 calories, Carbohydrate 17.2 g, Cholesterol 29.4 mg, Fat 3.5 g, Fiber 2.6 g, Protein 13.9 g, SaturatedFat 0.7 g, Sodium 498.4 mg, Sugar 6.1 g

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