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
CREAMY CHIPOTLE CHICKEN
A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.
Provided by tnahinu
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 8.4 g, Cholesterol 159 mg, Fat 38.1 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 21.5 g, Sodium 862 mg, Sugar 0.5 g
CHICKEN TORTILLA SOUP WITH CHIPOTLE PEPPERS
Make and share this Chicken Tortilla Soup With Chipotle Peppers recipe from Food.com.
Provided by pebbles4ann
Categories Clear Soup
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Blend until smooth: Can tomatoes with juice, onion, garlic, cilantro, and sugar. Put into a pot along with broth, chicken, and chipotle peppers, and it's juice. Bring to a boil. Cover and simmer for 20 - 25 minutes. In a bowl, put tortilla chips, cheese, avocado, and some sour cream. Top with soup and serve.
Nutrition Facts : Calories 334.4, Fat 17.5, SaturatedFat 4.3, Cholesterol 72.6, Sodium 1076.2, Carbohydrate 11.6, Fiber 3.9, Sugar 5.4, Protein 32.2
CHICKEN SOUP WITH CHIPOTLE PASTE
Provided by Mark Bittman
Categories one pot, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 5 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1774 milligrams, Sugar 14 grams
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
MEXICAN CHIPOTLE CHICKEN SOUP
Thought I would post this recipe. It's a combination of a couple recipes I know plus some additions I thought would "improve" it. This soup is great for a chilly night's dinner. It has just enough chipotle to provide some zing. Of course, feel free to increase or decrease according to your taste This makes enough for 2 hungry people or 4 for a first course.
Provided by Gourmand
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add oil to a stock pot. Sprinkle chicken breast with salt and pepper and brown on both sides. The breast does not have to be cooked through. Remove from pot and shred with a fork.
- Add onion, garlic and minced chipotle to the oil. Fry quickly for about 1 minute. Then add the tomatoes, stock, corn and cilantro. Bring to a boil, add the shredded chicken and simmer for 5 minutes. Taste and adjust salt and pepper.
- Add the diced avocado and bring back to a boil. Remove from the heat.
- To serve, ladle into soup bowls and sprinkle fried tortilla strips on top.
Nutrition Facts : Calories 532.3, Fat 22.5, SaturatedFat 4.3, Cholesterol 28.6, Sodium 1320.7, Carbohydrate 63.9, Fiber 8.8, Sugar 9.5, Protein 21.7
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