Chipotle Chicken Soup

Dive into a bowl of smoky, zesty comfort with this Chipotle Chicken Soup, a hearty recipe bursting with bold flavors and wholesome ingredients. Perfect for weeknight dinners or cozy weekends, this soup combines tender shredded chicken, earthy chipotle peppers, and a medley of vibrant vegetables like carrots, celery, and sweet corn. Infused with fragrant spices like cumin and smoked paprika, and balanced with a splash of lime juice and a sprinkle of fresh cilantro, every spoonful delivers a rich, smoky kick with a hint of brightness. Serve it with optional toppings like creamy avocado, crunchy tortilla strips, or a dollop of sour cream for added layers of texture and flavor. Ready in just 50 minutes, this one-pot wonder is as easy to make as it is delicious, and sure to become a staple in your rotation of satisfying, crowd-pleasing soups.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 medium carrot, diced
• 2 stalks celery stalks, diced
• 1.5 pounds boneless, skinless chicken breasts
• 8 cups low-sodium chicken broth
• 2 peppers chipotle peppers in adobo, chopped
• 1 tablespoon adobo sauce
• 14.5 ounces canned diced tomatoes
• 15 ounces black beans, drained and rinsed
• 1 cup frozen corn
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• 1 medium lime, juiced
• 0.25 cup fresh cilantro, chopped
• 0 optional toppings: avocado slices, shredded cheese, tortilla strips, sour cream

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, diced carrots, and diced celery, and cook for another 2-3 minutes, stirring occasionally.

Step 4

Place the chicken breasts in the pot and pour in the chicken broth.

Step 5

Add the chipotle peppers, adobo sauce, diced tomatoes (with their juices), black beans, and frozen corn.

Step 6

Stir in the ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper.

Step 7

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the chicken is cooked through.

Step 8

Remove the chicken breasts from the pot and shred them using two forks.

Step 9

Return the shredded chicken to the pot and stir to combine.

Step 10

Simmer the soup for an additional 5 minutes to allow the flavors to meld together.

Step 11

Stir in the lime juice and chopped cilantro just before serving.

Step 12

Taste and adjust seasoning if needed.

Step 13

Serve hot, topped with optional garnishes like avocado slices, shredded cheese, tortilla strips, or a dollop of sour cream.

Nutrition Facts

Serving size	(4137.1g)

Amount per serving	% Daily Value*
Calories	2454.6

Total Fat 82.9g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 6.2g
Cholesterol 586.6mg	0%
Sodium 2841.9mg	0%
Total Carbohydrate 162.8g	0%
Dietary Fiber 50.2g	0%
Total Sugars 41.3g
Protein 267.3g	0%

Vitamin D 6.8IU	0%
Calcium 554.5mg	0%
Iron 21.9mg	0%
Potassium 5205.6mg	0%

*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.

Source of Calories

Fat: 30.2%

Protein: 43.3%

Carbs: 26.4%