Made with onion, beans, tomatoes, corn, chipotle peppers in adobo, and chicken, this Chipotle Chicken Soup is hearty, healthy, and delicious!
Chipotle Soup
Like much of the US, it’s been super cold (and rainy!!) here in Eastern North Carolina. Or maybe I’m just a big baby … I’ll be honest, I hate the cold, so that’s a real possibility! Cold weather means perfect soup weather.
I decided to use things I already had on hand to come up with soup recipe. It really hit the spot with a piece of cornbread.
Let me show you how I made it …
Chipotle Chicken Soup recipe
Soup Ingredients
- large onion
- olive oil
- garlic cloves
- reduced-sodium chicken broth
- pinto beans
- black beans
- fire-roasted diced tomatoes
- frozen corn
- chipotle peppers in adobo sauce
- adobo sauce (from the canned chilies)
- ground cumin
- black pepper
- cubed or shredded cooked chicken breast
- sour cream, for serving
- fresh cilantro, minced, for serving
How to make Chipotle Chicken Soup
Time needed: 40 minutes
How to make Chipotle Chicken Soup
- Cook the onion and garlic.
In a soup pot or Dutch oven, sauté the onion in oil until tender. Stir in the garlic and cook 1 minute longer or until fragrant.
- Add ingredients and simmer.
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.
Stir in the chicken and heat through.
- Serve with sour cream and cilantro, if desired.
To serve, garnish each serving with a dollop of sour cream and sprinkle with cilantro.
Recipe Notes
- This recipe is a great way to use leftover chicken! Ground beef, cubed cooked beef, or cubed cooked pork can also be used in place of the chicken.
- Make this recipe meatless by omitting the chicken completely. You can substitute an additional can of beans in place of the chicken if you would like.
- Change this up by using 2 cans of hominy (drained) in place of the corn.
- This can also be made in the slow cooker! Add everything and cook on HIGH for about 2 hours or LOW for 3-4 hours or until everything is heated through.
- If you prefer, you can use all pinto beans or all black beans. Red kidney beans can also be substituted.
Chipotle Chicken Soup: FAQs
Yes! Let the soup cool completely before transferring it to freezer-safe containers or zip-top bags. Freeze for up to 3 months.
Ideally, frozen soups should be defrosted overnight in the refrigerator then reheated gently in a saucepan.
FROM FROZEN: Transfer the frozen soup into a microwave-safe container, partially cover, and microwave on low heat in 2-minute increments until the soup has become slushy. Between each cooking time, use a wooden spoon to break up the block of frozen soup slightly so that it thaws evenly. Once the soup has thawed to a slushy consistency, you can either transfer it to a saucepan and reheat gently, or, if you prefer to stick with the microwave, reheat the soup using 2-minute blasts on high power, stirring between each cooking session.
With both methods, please make sure that the soup is reheated until it is piping hot.
How did you like this recipe
These days, I’m digging all things chipotle flavored! If you tried this recipe, I would love to hear from you. Drop a comment below with your thoughts, and as always, I will try to answer any questions you have. Happy soup-making! 😊
Other chipotle recipes you may enjoy
Chipotle Chicken Soup
Equipment
Ingredients
- 1 large onion chopped
- 1 tablespoon olive oil
- 4 – 6 cloves garlic minced
- 1 carton educed-sodium chicken broth 32 oz. OR 4 cups r
- 1 can pinto beans, rinsed and drained 15 oz.
- 1 can black beans, rinsed and drained 15 oz.
- 2 cans fire-roasted diced tomatoes, undrained 14-1/2 ounces each
- 3 cups frozen corn
- 2 chipotle peppers in adobo sauce minced
- 1 tablespoon adobo sauce from the canned chilies
- 1 teaspoon ground cumin
- ¼ teaspoon black pepper
- 2 cups cubed or shredded cooked chicken breast
- sour cream for serving
- fresh cilantro minced, for serving
Instructions
- In a soup pot or Dutch oven, sauté the onion in oil until tender. Add the garlic and cook 1 minute longer or until fragrant.
- 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 the chicken and heat through.
- To serve, garnish each serving with a dollop of sour cream and sprinkle with cilantro.
Notes
- This recipe is a great way to use leftover chicken! Ground beef, cubed cooked beef, or cubed cooked pork can also be used in place of the chicken.
- Make this recipe meatless by omitting the chicken completely. You can substitute an additional can of beans in place of the chicken if you would like.
- Change this up by using 2 cans of hominy (drained) in place of the corn.
- This can also be made in the slow cooker! Add everything and cook on HIGH for about 2 hours or LOW for 3-4 hours or until everything is heated through.
- If you prefer, you can use all pinto beans or all black beans. Red kidney beans can also be substituted.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Leave a Reply