Chipotle Chicken Soup with Avocado
Warm up your soul with this bold and flavorful Chipotle Chicken Soup with Avocado—a comforting one-pot wonder that's perfect for busy weeknights or cozy weekends. Packed with tender shredded chicken, smoky chipotle peppers in adobo, and a medley of wholesome ingredients like black beans, corn, and juicy diced tomatoes, this soup delivers a spicy, satisfying kick in every bite. Bright lime juice and creamy chunks of avocado take this dish to the next level, while fresh cilantro adds a pop of vibrant freshness. Ready in just 45 minutes, this easy recipe is ideal for six servings, making it great for family dinners or meal prep. Garnish with tortilla chips for a delightful crunch, and enjoy a hearty soup that's as nourishing as it is irresistible! Keywords: chipotle chicken soup, avocado soup, smoky chicken soup, hearty soup recipe, one-pot chicken recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 peppers chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 6 cups chicken broth
- 14.5 ounces diced tomatoes, canned
- 3 cups shredded cooked chicken
- 1 cup corn kernels, fresh or frozen
- 1 cup black beans, drained and rinsed
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large avocado, diced
- 0.25 cup fresh cilantro, chopped
- 1 cup tortilla chips (optional)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic, chipotle peppers, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
Pour in the chicken broth and diced tomatoes. Stir to combine, scraping the bottom of the pot to release any browned bits.
Bring the mixture to a boil, then reduce the heat to a simmer.
Add the shredded chicken, corn, and black beans to the pot. Simmer for 15 minutes to allow the flavors to meld.
Stir in the lime juice, salt, and black pepper. Adjust seasonings to taste.
Ladle the soup into bowls and top each serving with diced avocado and chopped cilantro.
Serve hot with tortilla chips on the side, if desired.
Nutrition Facts
Calories |
3323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.3 g | 189% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 7484 mg | 325% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 33.3 g | ||
| Protein | 287.8 g | 576% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 7558 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
