Hearty Chipotle Chicken Soup Recipe 435 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 CHICKEN CHOWDER RECIPE

Steps:

• In a large Dutch-oven or stock pot set over medium heat, melt the butter. Add the onion and red pepper, sauté until tender, then add the garlic. When the garlic is fragrant and translucent, sprinkle in the seasonings (salt, pepper, cumin, oregano and thyme) along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden in color (but not brown). Whisk in the milk and chicken broth. Add in the chipotle chilies, adobo sauce, hatch chilies and fire roasted tomatoes. Bring to a boil.
• Once the mixture is boiling, add the potatoes and corn, reduce to medium heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in the chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with cilantro, cheese and lime.

HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY

Steps:

• Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
• Season the chicken thighs on both sides with salt and the oregano.
• In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
• Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
• Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
• Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
• Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
• Enjoy!

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.

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.