Spicy Chicken Chipotle Soup
Dive into a bowl of bold and zesty flavors with this Spicy Chicken Chipotle Soup, a comforting yet fiery dish that's perfect for cozy evenings or lively dinner gatherings. Packed with tender shredded chicken, smoky chipotle peppers in adobo sauce, and a medley of wholesome ingredients like black beans, sweet corn, and fresh tomatoes, this soup delivers a deliciously smoky heat in every spoonful. Ground cumin and chili powder lend a warm, spiced depth, while a squeeze of lime juice and a sprinkle of fresh cilantro brighten the flavors. Topped with creamy avocado slices and crunchy tortilla chips, this hearty soup offers a satisfying balance of textures and flavors. Quick to prepare in just 45 minutes, this one-pot wonder is a must-try for fans of spicy, flavor-forward recipes. Perfect for meal prep, weeknight dinners, or impressing guests, this chipotle chicken soup is your go-to for soul-warming goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic cloves
- 2 pieces (boneless, skinless) chicken breasts
- 2 peppers (chopped) chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- 4 cups (diced or canned) tomatoes
- 6 cups chicken broth
- 1 can (15 oz, drained and rinsed) black beans
- 1 cup corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons lime juice
- 0.25 cup (chopped) fresh cilantro
- 1 sliced (for garnish) avocado
- 1 cup (crushed, for garnish) tortilla chips
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chicken breasts to the pot and sear for 2-3 minutes on each side.
Stir in the chopped chipotle peppers, adobo sauce, diced tomatoes, and chicken broth.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes until the chicken is fully cooked.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot, along with the black beans, corn, cumin, chili powder, salt, and black pepper.
Simmer the soup for an additional 10 minutes to allow the flavors to meld.
Stir in the lime juice and chopped cilantro just before serving.
Ladle the soup into bowls and garnish with sliced avocado and crushed tortilla chips.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 8394 mg | 365% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 42.5 g | ||
| Protein | 167.1 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3806 mg | 81% | |
*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.
