Best 6 Chicken Soup With Chipotle Paste Recipes

CHIPOTLE CHICKEN TORTILLA SOUP

Steps:

• Stack the tortillas about 4 tortillas per stack and slice them into strips of 1/4-inch wide.
• Heat the oil in a Dutch oven or large soup pot set over medium-high heat. Working in batches, fry the tortilla strips in the oil until lightly browned and crisp. Transfer each batch of the tortilla strips to a paper-towel lined plate to drain.
• Add the chopped onions to a large pot over medium heat, cook 2 minutes, stirring frequently. Add the garlic and cook for 30 seconds.
• Pour in the broth and add the tomatoes, salt and mashed chipotle peppers, stir to blend; then bring to a boil, reduce the heat and simmer for 5-minutes.
• Remove 2-cups of the mixture and place in a blender or food processor with 1/3 of the fried tortilla strips. Process until smooth, then stir back into the soup mixture.
• Add the corn, black beans and the seasonings. Stir in the shredded chicken and continue simmering on low for 15 minutes, stirring frequently until the chicken is heated through.
• Ladle the soup into bowls, garnish with tortilla strips, cilantro leaves, avocado chunks, Cotija cheese and lime wedges.

CHIPOTLE PEPPER AND CHICKEN SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
• Pour chicken broth into saucepan; add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes.
• Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl.
• Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.

HEARTY CHIPOTLE CHICKEN SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.

CHICKEN SOUP WITH CHIPOTLE PASTE

Steps:

• Put stock in a saucepan with carrots, celery, and onion. Bring to a boil. Soak chipotles in just-boiled water to cover. Reduce heat, so mixture simmers steadily, and when carrots are just about tender, add rice, salt, and pepper, and stir. Bring back to boil, and continue to simmer.
• Meanwhile, when the chipotles are soft, remove them from the liquid. Open them up on a cutting board, and with the back of a knife scrape out all seeds and stems. Combine in a blender with garlic, tomato paste, oregano and a large pinch of salt. Add enough chicken stock (you can use the simmering soup) to allow the blender to purée chilies and other ingredients well.
• When rice is tender, taste soup, and adjust seasoning. Serve with small spoons for adding chipotle paste at the table.

CHICKEN SOUP WITH CHIPOTLE PASTE

Steps:

• Add the stock to a saucepan with the carrots, celery, and onion; bring to a boil.
• Meanwhile, soak the chipotles in just-boiled water to cover for 10 minutes.
• Decrease heat so the stock simmers steadily and, when the carrots are just about tender, add the rice, salt, and pepper; stir.
• Bring back to a boil and continue to simmer.
• When the chipotles are soft, remove them from the liquid, open them up on a cutting board and, using the back of a knife, scrape out all the seeds and stems.
• Combine the chiles in a blender with the garlic, tomato paste, oregano, and a large pinch of salt.
• Add either sufficient chicken stock (you can use some form the simmering soup) or, if you're extremely heat tolerant, the soaking liquid, to allow the blender to puree the chiles and other ingredients well.
• When the rice is tender, this will take about 20 minutes-taste teh soup and adjust the seasoning.
• Divide among 4 bowls, passing the chipotle paste at the table and warning your fellow-diners about its intense heat.
• This soup is often garnished with diced raw onion, avocado, tomato, and a squeeze of lime.

CHIPOTLE CHICKEN SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.