HEARTY CHIPOTLE CHICKEN SOUP
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
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
CHIPOTLE CHICKEN SOUP
The smokiness of the chipotle, coupled with the black beans, creates a dish with the perfect blend of ingredients.
Provided by Cassie
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 155 calories, Carbohydrate 17.2 g, Cholesterol 29.4 mg, Fat 3.5 g, Fiber 2.6 g, Protein 13.9 g, SaturatedFat 0.7 g, Sodium 498.4 mg, Sugar 6.1 g
SPICY CHICKEN CHIPOTLE SOUP
Make and share this Spicy Chicken Chipotle Soup recipe from Food.com.
Provided by Queen uh Cuisine
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken with fajita seasoning.
- In a medium stockpot, heat 2 tablespoons oil over medium-high heat, then sauté chicken in batches until brown.
- Remove and set aside.
- In the same pan, heat remaining oil and sauté onions, green pepper and garlic for about 3 minutes.
- Stir in chipotle flakes and continue cooking for 6-8 minutes on medium-high heat or until onions are lightly browned and limp.
- Return chicken to pot and add chicken stock, followed by tomatoes.
- Bring to boil and simmer for 10-15 minutes.
- Add the cilantro and simmer for 8-10 minutes.
- Ladle soup into individual serving bowls, squeeze lime over top and garnish with avocado, grated Jack cheese, chopped green onions or crushed tortilla chips.
Nutrition Facts : Calories 472.7, Fat 16.2, SaturatedFat 3, Cholesterol 138.9, Sodium 500.6, Carbohydrate 19.2, Fiber 2.7, Sugar 9.2, Protein 60.3
CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
- While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
- Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
- Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.
TORTILLA-CHIPOTLE SOUP
Provided by Food Network Kitchen
Time 30m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a medium saucepan over medium heat. Add the red onion and garlic and cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the chipotles, tomatoes and chicken broth and bring to a simmer over medium-high heat. Add the crushed chips and tequila; reduce the heat and simmer 10 minutes.
- Transfer the soup to a blender and puree until smooth. Season with salt. Pour into small bowls (or shot glasses); top each with sour cream, cilantro and a whole chip.
CHIPOTLE-CHICKEN SOUP WITH AVOCADO
This is a delicious spicy, "South of the Border" style Chicken Soup.This soup is served by "layering" the chicken, fresh avocado, green scallions, and cilantro in the soup bowls, and ladling in the broth.Lime makes the perfect garnish, for squeezing in your bowl. (Times stated do not include the time for cooked chicken to cool.)
Provided by Berts Kitchen Witch
Categories Stocks
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken, Spanish onions, garlic,and the chipotle in a large soup pot.
- Sprinkle in the salt,and the garlic and onion powders.
- Put in enough water to cover over all.(about 2 quarts).
- Bring to a boil, reduce heat to simmer.
- Cook at a "fast simmer",( but not a "rolling" boil) for about 1 hour, or until chicken is thoroughly done.
- Remove the chicken to cool.Keep the broth over low heat in the meantime.
- Taste the broth and adjust the seasonings as desired (more salt, etc.).
- Peel, pit and chop the avocados into small chunks.
- Pour the lime juice over the avocado chunks and toss.
- When chicken is cooled enough to handle, remove ALL bones, fat and gristle.
- Tear all the chicken meat into bite size bits.
- Arrange equal amounts of the chicken meat in 4 soup bowls.
- Do the same over the chicken meat with the green onion, cilantro, and avocado.
- Ladle the hot broth into each bowl,and serve with lime wedges.
Nutrition Facts : Calories 746.5, Fat 44.7, SaturatedFat 10.3, Cholesterol 185.6, Sodium 1071.2, Carbohydrate 23.8, Fiber 10.3, Sugar 5.2, Protein 64.7
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.
Nutrition Facts : Calories 356 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 5g fiber), Protein 24g protein.
CHIPOTLE PEPPER AND CHICKEN SOUP
Spicy, hearty chicken soup. I enjoy mine with some slices of sourdough bread to dip in the soup.
Provided by LisaSharksFan
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 242 calories, Carbohydrate 17.4 g, Cholesterol 63.1 mg, Fat 7.3 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 1.2 g, Sodium 1154 mg, Sugar 5.5 g
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CHIPOTLE CHICKEN SOUP - COOK NOURISH BLISS
From cooknourishbliss.com
5/5 (1)Total Time 1 hr 20 minsCategory Main DishCalories 243 per serving
- Set a large stockpot over medium heat. Add in the olive oil. When hot, add in the onion and carrots. Cook for about 5 to 7 minutes, stirring occasionally, until tender. Add in the chipotle pepper, cumin, oregano, thyme, garlic, salt and pepper. Cook for 30 seconds to 1 minute, until fragrant.
- Add in the chicken (or vegetable) broth, increase the heat and bring to a boil. Once boiling, add in the chicken breasts. Cover, turn down the heat to medium / medium-low and let simmer for about 20 minutes, until the chicken is cooked through (160 to 165 degrees on an instant-read thermometer - how long it will take to cook will depend on the thickness of your chicken breasts). Transfer the chicken to a cutting board and set aside.
- Return the pot to medium heat and add in the potatoes and hominy. Cook for about 20 minutes, until the potatoes are tender (the mixture will come to a simmer).
CHIPOTLE CHICKEN & VEGETABLE SOUP RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hrCategory Healthy Chicken Rice Soup RecipesCalories 322 per serving
- Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add chipotles, cumin and allspice; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
- Meanwhile, add corn, zucchini and tomatoes to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and rice and cook until heated through, about 3 minutes more. Remove from heat and stir in lime juice to taste.
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