Spicy Chipotle Chicken Soup
A warm, inviting dish that combines tender chicken, smoky chipotle peppers, and vibrant vegetables, perfect for chilly evenings.
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 1 pound Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
- 1-2 peppers Chipotle Peppers in Adobo Sauce Minced finely, adjust to taste.
- 1 medium Onion Diced.
- 2-3 cloves Garlic Minced.
- 1-2 medium Carrots Diced.
- 1 stalk Celery Diced.
- 4 cups Low-Sodium Chicken Broth Base for the soup.
- 1 can Diced Tomatoes 14.5 oz can, with juices.
- 2 tablespoons Olive Oil For sautéing.
- 1/4 cup Fresh Cilantro Roughly chopped, for garnish.
- to taste Salt
- to taste Pepper
Instructions
- Prepare all ingredients: dice onion, carrot, celery, and chicken; mince garlic and chipotle peppers.
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
- Add minced garlic and stir for 30 seconds until aromatic.
- Incorporate diced carrots and celery, sauté for 5-7 minutes until softened.
- Add chicken pieces, stir, and cook for about 5 minutes until no longer pink.
- Add minced chipotle peppers and sauté for another minute.
- Pour in chicken broth, scraping the bottom of the pot to deglaze.
- Add diced tomatoes with juices, season with salt and pepper, and stir.
- Bring to a gentle boil, then reduce heat to low and cover. Simmer for 20-25 minutes.
- Taste and adjust seasoning. Optionally blend for a thicker texture.
- Remove from heat and stir in chopped cilantro before serving.
- Serve hot, garnished with additional cilantro if desired.
Notes
Leftovers can be stored in an airtight container for up to three days. This soup can also be frozen for up to three months.