Chipotle Corn Soup Recipes

HEARTY CHIPOTLE CHICKEN SOUP

Hearty Chipotle Chicken Soup image

Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (3-1/4 quarts).

Number Of Ingredients 14

Ingredients

1 large onion, chopped
1 tablespoon canola oil
4 garlic cloves, minced
4 cups reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
3 cups frozen corn
2 chipotle peppers in adobo sauce, seeded and minced
2 teaspoons adobo sauce
1 teaspoon ground cumin
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup fat-free sour cream
1/4 cup minced fresh cilantro

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.

Nutrition Facts : Calories 287 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 790mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges

SPICY CHIPOTLE CREAMY CORN SOUP

Spicy Chipotle Creamy Corn Soup image

You can increase the amounts of chipotle peppers, but beware, they are HOT! My family loves this soup, if you love spicy foods then I urge you to give this a try. Serve this with crusty rolls and butter. Canned chipotle chilies or sometimes called adobo, can be found in any Latin-American markets, or specialty food stores and major grocery food stores in the Mexican section. You might want to double ingredients, this soup is so good!

Provided by Kittencalrecipezazz

Categories Corn

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter
1 large red bell pepper, chopped
1 large onion, chopped
1 -2 tablespoon minced garlic
1 (14 ounce) can diced tomatoes (with juice)
2 cups good-quality chicken broth
1 tablespoon chopped canned chipotle chile (or to taste)
2 (14 ounce) cans cream-style corn
1 (16 ounce) package frozen corn
1 cup whipping cream (unwhipped)
1/2-1 teaspoon dried oregano

Steps:

In a large heavy pot over medium heat melt butter and sauté the onions, red bell pepper and garlic (about 5 minutes).
Add in tomatoes with juice; cook for 2 minutes.
Combine 2 cups chicken broth with chipotle chilies in a blender and puree.
Add in the puree and cream-style corn into the pot with sautéed veggies; mix to combine and bring to a boil.
Reduce heat and simmer for about 25 minutes, stirring occasionally.
Add in frozen corn, whipping cream and oregano; simmer 5 minutes, stirring.
Ladle into serving bowls.

Nutrition Facts : Calories 825.3, Fat 48.4, SaturatedFat 28.7, Cholesterol 149.4, Sodium 1433.8, Carbohydrate 96.7, Fiber 10.6, Sugar 17.1, Protein 16.7

CHIPOTLE CORN CHOWDER

Chipotle Corn Chowder image

Chipotle chiles are dried smoked jalapenos that are dark brown in colour, they have a sweet smokey flavor and have lots of heat, use chipotles packed in adobo sauce, adobo sauce is a dark red sauce from ground chiles, with herbs and vinegar added. Chipotles are great to add into any recipe to "kick" it up... for this recipe it really adds so much flavor to the soup! Serving size is only estimated my DS can eat this by himself lol!... This soup is worth making, it is delicious!

Provided by Kittencalrecipezazz

Categories Chowders

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

4 slices bacon
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
2 stalks celery, finely chopped
3 cups chicken broth
2 medium potatoes, peeled and finely diced
1 red bell pepper, seeded and chopped
3 cups canned corn niblets (can use more, or use frozen corn kernels)
1/2 cup whipping cream (can use up to 3/4 cup)
1/2 chipotle pepper, minced (in adobo sauce)
half-and-half cream or milk
salt and pepper
cayenne pepper (optional)

Steps:

Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
Season with salt and pepper to taste (for even more spice season with cayenne).
Crumble the reserved cooked bacon and stir into the soup.
If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.

Nutrition Facts : Calories 506.7, Fat 22.9, SaturatedFat 11.5, Cholesterol 61.6, Sodium 1414.2, Carbohydrate 65.9, Fiber 8.4, Sugar 9.6, Protein 15.5

CHIPOTLE SHRIMP AND CORN CHOWDER

Chipotle Shrimp and Corn Chowder image

This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!

Provided by MamaJ

Categories Chowders

Time 40m

Yield 5 1/2 cups, 4 serving(s)

Number Of Ingredients 15

Ingredients

2 slices thick sliced bacon, diced
1 cup onion, diced
1/2 cup celery, diced
1/2 teaspoon garlic, minced
2 tablespoons flour
1/4 cup sherry wine
2 cups chicken broth
1 1/2 cups frozen corn kernels
1 1/2 cups red potatoes, diced
1 cup whole milk
1 -2 tablespoon chipotle chile in adobo, minced (or to taste)
2 teaspoons fresh thyme, minced
1/2 lb medium shrimp, peeled, deveined and halved lengthwise
1/2 cup heavy cream
salt

Steps:

Saute bacon in a large pot over medium heat until crisp.
Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
Stir in flour and cook one minute.
Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
Add shrimp and cream to soup.
Add salt to taste.
Simmer 5 minutes to cook shrimp.
Serve.
* This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.

CHIPOTLE SOUP II

Chipotle Soup II image

This recipe was inspired by Vicki in AZ's soup and came about as a result of a goof. Added a tad too much chipotle while preparing that dish and had find a way to tame the heat. The results were so good I decided to post it.

Provided by justcallmetoni

Categories Chicken Thigh & Leg

Time 1h16m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon water
1 lb boneless skinless chicken thighs, cut into bite size pieces
1/2 teaspoon sweet paprika
1/2 teaspoon Mexican oregano
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can pink beans or 1 (14 1/2 ounce) can black beans
1 (28 ounce) can diced tomatoes with juice
1/4 cup tomato sauce (optional)
1 cup frozen corn kernels
1 -2 tablespoon chopped canned chipotle chile in adobo
1 teaspoon adobo sauce (optional)
salt
1/4-1/2 cup fresh cilantro, chopped
1/2 lime, juice of

Steps:

In a large sauce pan or soup pot, cook onion 2 or 3 minutes in oil; add water and garlic cooking an additional minute.
Stir in paprika and oregano into the onions; add chicken, cook until done.
Add chicken broth, chipotles, tomatoes, corn, beans and chipotles.
Bring to a boil, reduce heat, and simmer for 30 minutes.
Stir in chopped cilantro and lime juice and heating through 1 minute.
Add salt to taste.

Nutrition Facts : Calories 323.5, Fat 7, SaturatedFat 1.5, Cholesterol 63, Sodium 872.6, Carbohydrate 40.5, Fiber 6.7, Sugar 5, Protein 27.2

CHIPOTLE BUTTERNUT SQUASH SOUP

Chipotle Butternut Squash Soup image

My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it's easy, fast and mostly fresh. Your family will devour it. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 15

Ingredients

2 cups diced peeled butternut squash
1 small carrot, finely chopped
1 green onion, sliced
1/2 teaspoon ground cumin
1 tablespoon olive oil
2 garlic cloves, minced
2 cups vegetable broth, divided
1 can (14-1/2 ounces) diced tomatoes, undrained
3 ounces cream cheese, cubed
1/4 cup minced fresh basil
1 chipotle pepper in adobo sauce, chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
2 cups fresh baby spinach
Fresh sage, optional

Steps:

In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly. , Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth. , Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage.

Nutrition Facts : Calories 279 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1097mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 10g fiber), Protein 10g protein.

MEXICAN CHICKEN, CORN & CHIPOTLE SOUP

Mexican Chicken, Corn & Chipotle Soup image

I found this recipe online somewhere (I can't remember where) and my family loves it. Here is what the description from where I got it from said: "I first had I soup similar to this in Frontera, Chicago's famous Mexican grill. I was so enamored by it that when I made a similar soup, it became the first recipe that I actually wrote down. I rarely make it these days, because it's become one of my wife's staples on those rare days that she cooks. She loves it because it's very low in fat and it tastes great. I'm always surprised at how good it is. Sure it's a couple of ingredients over the 10 limit, but the last two are optional, though I would never leave them out."

Provided by tkwegner

Categories Chicken

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons cumin
1 lb chicken breast, cubed (boned and skinned)
4 tablespoons olive oil
1 quart chicken broth
1 (15 1/2 ounce) can drained sweet corn
1 (15 1/2 ounce) can chopped tomatoes, drained
3 tablespoons chopped fresh cilantro
3 -5 dried chipotle peppers, I use 1/2 tsp to 1 tsp powdered (depending on taste)
1 cup yellow onion, coarsely chopped
1 lime
salt
shrimp (optional)
2 shots tequila (optional)
1 avocado
1/4 cup shredded cheddar cheese
lime tortilla chips

Steps:

In bowl toss cubed chicken in with cumin.
Heat olive oil over medium heat in large pot.
Add chicken and onions and cook until chicken is done.
Add remaining ingredients and bring to a boil, lower heat to simmer and cover for 15 minutes to 2 hours (The longer the better).
Add shrimp for last 5 minutes.
Remove peppers (that should be floating on top).
Serve with diced avocados, shredded cheddar cheese, and lime tortilla chips.

Nutrition Facts : Calories 1232.3, Fat 75.4, SaturatedFat 16.3, Cholesterol 160.1, Sodium 1828.2, Carbohydrate 77.2, Fiber 18.6, Sugar 19.5, Protein 74.2

SMOKY TOMATO, CHIPOTLE & CHARRED CORN SOUP

Smoky tomato, chipotle & charred corn soup image

Dig out the chipotle paste and make this punchy smoky tomato, chipotle and charred sweetcorn soup. An easy midweek meal, you can freeze any leftovers

Provided by Esther Clark

Categories Dinner, Lunch, Soup, Starter, Supper

Time 40m

Number Of Ingredients 11

Ingredients

1 tbsp rapeseed oil
1 onion , finely chopped
2 garlic cloves , chopped
2 tsp ground coriander
small bunch of coriander , stalks chopped and leaves left whole
400g can chopped tomatoes
600ml vegetable stock
1-1½ tbsp chipotle chilli paste
2 corn on the cobs
50g feta , crumbled
4 tbsp fat-free Greek yogurt

Steps:

Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.
Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.
Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.

Nutrition Facts : Calories 185 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium

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