Spicy Chipotle Chicken Soup recipe
A smoky, spicy, pantry-friendly chicken soup that comes together fast, heals from the inside out, and never skimps on flavor.
Ingredients
- 2 cups cooked shredded chicken (breast or thigh)
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 –2 chipotle peppers in adobo finely chopped
- 1 14-ounce can diced tomatoes (fire-roasted preferred)
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels canned, frozen, or fresh
- 4 cups low-sodium chicken broth
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: sliced avocado chopped cilantro, tortilla strips, sour cream
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add chopped onion and sauté for about 5 minutes, until translucent and tender.
- Stir in garlic, chipotle pepper, cumin, and smoked paprika. Cook for 1 minute, stirring constantly.
- Add diced tomatoes, black beans, corn, chicken broth, and shredded chicken. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes.
- Stir in lime juice and season with salt and pepper to taste.
- Serve hot with desired toppings such as avocado, cilantro, tortilla strips, or sour cream.
Notes
Start with one chipotle pepper and taste before adding more if you prefer less heat. Rotisserie chicken makes this recipe even faster. Finish with lime juice—it brings perfect balance to the spice.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 22gProtein: 28gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 65mgSodium: 720mgFiber: 5gSugar: 4g
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