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 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 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.

CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

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.

SPICY CHICKEN CHIPOTLE SOUP

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.

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.

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.

CHIPOTLE-CHICKEN SOUP WITH AVOCADO

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.

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.