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Simple Recipes for Every Day

Chipotle Chicken Soup

a bowl of homemade chipotle chicken soup topped with shredded cheese, tortilla chips, lime and avocado
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small yellow onion, chopped
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can fire roasted tomatoes, diced
  • 1 medium zucchini, chopped
  • 2 tablespoons chopped chipotle peppers in adobo plus 2 teaspoons adobo sauce
  • 4 cups chicken stock
  • 1 (14.75 ounce) can creamed corn
  • 1 (15 ounce) can black beans, drained rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 roasted chicken, shredded (3 to 4 cups) (see Note)

For Serving (optional)

  • Tortilla strips
  • Chopped fresh cilantro
  • 1 lime, cut into wedges
  • Sour cream
  • Shredded cheddar or pepper Jack cheese
  • 1 large avocado, diced

Method

  1. Heat the oil in a large soup pot over medium heat. Once the oil is glistening, add the onion and bell peppers, and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring until fragrant, 1 minute longer.

  2. Add the tomatoes, zucchini, chipotle peppers, adobo sauce, chicken stock, corn, beans, cumin, chili powder, salt and pepper, stir to combine. Increase the heat to high and bring to a boil. Turn the heat to medium-low and continue to cook, uncovered, stirring occasionally, until the zucchini is tender, about 30 minutes.

  3. Add the chicken to the pot and cook, stirring occasionally, until warmed through, about 5 minutes longer.

  4. Serve the soup in bowls topped with tortilla strips, and any additional toppings of your choice as desired.


Note: Chicken is easier to pull off the bones and shred when it’s warm. We like to purchase rotisserie chicken from the store and pick off all the meat before storing it in the refrigerator—that way it’s ready to go whenever we want to use it.