Best 12 Chipotle Chicken Soup Recipes

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.

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.

SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP

Steps:

• Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
• Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
• Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.

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.

CHIPOTLE CHICKEN TORTILLA SOUP

Steps:

• Make stock:
• Bring all stock ingredients to a boil with 2 teaspoons salt and 1/2 teaspoon pepper in an 8-to 10-quart heavy pot, then skim foam.
• Reduce heat and gently simmer, uncovered, skimming foam occasionally, 2 3/4 hours.
• Transfer chicken to a cutting board, then pour stock through a fine-mesh sieve into a large bowl and discard solids. Reserve
• 1 cup stock and return remainder to cleaned pot.
• Finish soup:
• Toast spices in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant and a shade darker, about 2 minutes.
• Transfer spices to a blender along with onion, garlic, chipotles with adobo sauce, 2 1/2 teaspoons salt, and reserved stock.
• Blend until mixture is smooth and spices are ground, about 2 minutes (use caution when blending hot liquids).
• Add purée to stock in pot along with rice and sweet potatoes and bring to a simmer over medium heat. Simmer, covered, until sweet potatoes and rice are tender, about 45 minutes.
• While soup simmers, discard skin and bones from chicken and cut or shred meat into bite-size pieces.
• Meanwhile, preheat oven to 375°F with racks in upper and lower thirds. Stack tortillas and cut into 1/4-inch-thick strips, then toss with oil. Spread strips in 1 layer on 2 large baking sheets and season with salt.
• Bake, stirring frequently and switching position of sheets halfway through baking, until deep golden and crisp, 20 to 25 minutes.
• When rice and sweet potatoes are tender, add chicken and beans to soup and simmer, uncovered, until just heated through, about 5 minutes.
• Meanwhile, quarter avocados lengthwise and cut into 1/2-inch cubes.
• Season soup with salt and pepper, then serve with lime wedges, chopped cilantro, avocados, and tortilla strips.

CHIPOTLE MEXICAN GRILL CHICKEN TORTILLA SOUP

Steps:

• Heat olive oil in a large stockpot or saucepan over medium heat. Add corn and onion; cook until lightly caramelized. Add chicken broth and chipotle chile; let simmer 20 minutes over low heat. Add the tomatoes, avocado, lime juice, 1/4 cup cilantro. Season with salt and pepper. Remove and discard the chipotle chile.
• Place one-sixth of the tortilla strips in the center of six soup bowls; ladle soup around the crisps. Garnish with remaining cilantro and sour cream. Serve with a wedge of lime.
• This is the exact recipe -- I prefer to put avacado in just before serving -- so it is not warmed.

CHIPOTLE CHICKEN AND WHITE-BEAN SOUP

Steps:

• In a large pot, combine chicken, tomato sauce, 1 tablespoon chipotle sauce, carrots, celery, 6 cups water, and 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, skimming surface if needed, until chicken is cooked through, about 10 minutes.
• Transfer chicken to a plate; let cool slightly. Shred into bite-size pieces and return to pot, along with beans. Bring to a simmer. Cook 15 minutes, using the back of a spoon to mash some of beans into broth. Stir in more chipotle sauce to taste, if desired. Serve soup topped with radishes, chips, and avocado.

BLACK BEAN CHICKEN CHIPOTLE SOUP

Steps:

• 1. shred meat from bone and skin of entire half of whole roasted chicken
• 2. place olive oil in saute pan and saute onion until soft, add garlic and saute several more min.
• 3. In crock pot put entire can of chipolte and adobo. Put in juice of two cans corn and rinse chipotles and remove all but one if you don't like very spicy. Add more to your liking. More chipoltes mean more heat. I serve the left over chipoltes on the table for folks who want more heat
• 4. add the corn, unrinsed black beans, sauted onion/garlic and shredded chicken to crock pot. Stir and cook on low for 6 to 8 hours.
• 5. In side dishes have sour cream, shredded cheese, fresh chopped cilantro, to top soup to your liking.

CHIPOTLE CHICKEN TORTILLA SOUP

Steps:

• Please keep in mind that the hot spice, sauces and peppers should be done to your taste and liking. The peppers and spices are guidelines only:-) Skin, bone and shred chicken. Add chicken broth and 3 cups shredded chicken into a large cooking pot. Combine with chicken broth, diced tomatoes, black beans drained and rinsed, tomato paste, taco sauce, Tabasco sauce, chipotle seasoning, cumin, chili powder and bay leaf. Cook over medium heat until simmering. Reduce heat and continue to simmer. Seed then quarter the Anaheim and Mirasol peppers. Add the olive oil to a frying pan and cook peppers over medium heat until the meat is slightly tender and the skin is bubbling off the meat. Place peppers into a small brown bag and seal. Let cool for 10 minutes. Dice onion then cook in the remaining olive oil until slightly tender. Set aside Brown the roasted corn in the frying pan until slightly tender then set aside. Peel the pepper then dice into small cubes. Add the peppers, onion and corn into the soup and continue to simmer. Seed and dice the jalapeno, dice the garlic set aside together. Cube and dice the avocado, sqeeze ½ of the lime juice over and lightly toss. Dice the habanero and green onion then place all in the fridge to keep chilled. Add the jalapeno and garlic to the soup. Simmer for 30 minutes over low heat. Dish soup into bowls then sprinkle with cheese and crumbled corn chips. Garnish with avocado, habanero, green onion, cilantro stemmed and a drop of sour cream. Cooks for about 1.5 hours Pairs well with Pinot Grigio. Note Garnish is best chilled to offset the heat of soup

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.

HEARTY CHIPOTLE CHICKEN SOUP RECIPE - (4.3/5)

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. Yield: 8 servings (3-1/4 quarts). Nutrition Facts: 1-2/3 cups with 1 tablespoon sour cream equals 287 calories, 4 g fat (1 g saturated fat), 29 mg cholesterol, 790 mg sodium, 42 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

CHIPOTLE CHICKEN SOUP WITH CORNMEAL DUMPLINGS

Steps:

• In a small bowl, mash half the beans. Transfer mashed and remaining beans to a Dutch oven. Add the tomatoes, broth, water, cumin and chipotle pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken., In a small bowl, combine the egg, egg white, muffin mix and baking mix; stir in milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering), 10-12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.