Chipotle Soup
Dive into a bowl of warm and smoky comfort with this Chipotle Soup, a vibrant fusion of bold flavors and wholesome ingredients. This hearty recipe showcases the signature heat of chipotle peppers in adobo sauce, balanced perfectly with fire-roasted tomatoes, black beans, and sweet corn. Aromatic spices like cumin and oregano infuse the broth, while fresh lime juice and optional cilantro add a zesty finish. Ready in just 45 minutes, this easy-to-make soup is ideal for busy weeknights or casual entertaining. Serve it piping hot with a side of crunchy tortilla chips or crusty bread for a soul-satisfying meal that packs a punch. Perfectly suited for spice lovers, this smoky chipotle soup recipe is both nutritious and irresistibly delicious, making it a must-try addition to your dinner rotation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 2 peppers chipotle peppers in adobo sauce
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 14-ounce can fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1 15-ounce can black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until translucent.
Stir in the garlic, carrot, and celery. Cook for an additional 5 minutes, stirring occasionally.
Add the chipotle peppers, cumin, and oregano to the pot. Stir well to coat the vegetables with the spices.
Pour in the fire-roasted diced tomatoes and chicken broth, and bring the mixture to a boil.
Lower the heat to a simmer and add the black beans and frozen corn kernels.
Simmer the soup for 20 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the lime juice and season the soup with salt and black pepper to taste.
Garnish with fresh cilantro, if desired, before serving.
Serve hot with tortilla chips or crusty bread on the side.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 9.3 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 885 mg | 19% | |
*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.
