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–+ servings

Creamy Chipotle Chicken Soup

This rich and creamy soup strikes a perfect balance between smoky spice from chipotle and soothing creaminess, making it a comforting dish ready in about 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken breast, diced Substitute with shredded rotisserie chicken or tofu for a vegetarian option.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (15 oz) diced tomatoes
  • 1 can (4 oz) chipotle peppers in adobo sauce Adjust the quantity according to spice preference.
  • 1 cup heavy cream Substitute with coconut milk for a dairy-free option.
  • 1 tsp cumin
  • 1 tsp paprika
  • to taste Salt and pepper Season to preference.
  • to garnish Fresh cilantro For a pop of color.

Method
 

Preparation
  1. In a large pot, heat a drizzle of oil over medium heat. Sauté the chopped onion and minced garlic until the onion turns translucent, about 3-4 minutes.
  2. Add the diced chicken, season generously with salt, pepper, cumin, and paprika. Cook until browned on all sides.
  3. Pour in the chicken broth, add the diced tomatoes, and chipotle peppers. Stir to combine and bring to a gentle boil.
  4. Lower the heat and allow the soup to simmer for about 15 minutes. Blend the soup using an immersion blender for a creamy texture.
  5. Reduce the heat to low, slowly stir in the heavy cream, and let it simmer for another 5 minutes.
  6. Ladle the soup into bowls and garnish with fresh cilantro.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 5g

Notes

Store leftovers in an airtight container in the fridge for up to three days. For freezing, omit heavy cream until ready to serve.

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