Some days call for a soup that’s not just comforting but also packs a punch. This chipotle chicken soup is your answer, blending smoky flavors with a spicy kick that’ll warm you from the inside out.
Why This Recipe Works
- The combination of chipotle peppers and adobo sauce adds a deep, smoky flavor that’s irresistibly delicious.
- Using shredded chicken ensures every bite is tender and juicy, making the soup hearty and satisfying.
- It’s a versatile recipe that can be easily adjusted to suit your spice tolerance, making it perfect for everyone.
Ingredients
- 2 cups shredded cooked chicken
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. This builds a flavor base that’s essential for the soup’s depth.
Step 2: Add the Spices
Stir in the minced chipotle peppers and ground cumin, cooking for another minute until fragrant. The cumin adds warmth, while the chipotle brings that signature smokiness.
Step 3: Pour in the Liquids
Add the chicken broth and diced tomatoes to the pot, bringing the mixture to a boil. Then, reduce the heat to a simmer, letting the flavors meld together for about 10 minutes.
Step 4: Incorporate the Chicken and Corn
Add the shredded chicken and corn kernels to the soup, simmering for an additional 5 minutes. This ensures the chicken is heated through and the corn adds a sweet crunch.
Step 5: Season and Serve
Season the soup with salt and pepper to taste. Ladle into bowls and enjoy the smoky, spicy, and slightly sweet flavors of this chipotle chicken soup.
Tips and Tricks
For an even smokier flavor, try adding a bit of smoked paprika. If you’re sensitive to spice, remove the seeds from the chipotle peppers before mincing. To make the soup creamier, blend a portion of it before adding the chicken and corn. Always taste as you go, adjusting the seasoning to your preference. For a thicker soup, let it simmer uncovered for a few extra minutes.
Recipe Variations
- Vegetarian Version: Substitute the chicken with black beans and use vegetable broth.
- Creamy Chipotle Chicken Soup: Add a cup of heavy cream or coconut milk for a richer texture.
- Extra Veggies: Throw in some diced zucchini or bell peppers for added nutrition and color.
Frequently Asked Questions
Can I make this soup in a slow cooker? Absolutely! Sauté the aromatics first, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How can I store leftovers? This soup keeps well in the refrigerator for up to 3 days or can be frozen for up to 3 months. Just reheat gently on the stove.
What can I serve with this soup? A side of crusty bread or a simple green salad complements the soup perfectly.
Summary
This chipotle chicken soup is a flavorful, comforting dish that’s easy to make and customizable to your taste. With its smoky depth and spicy kick, it’s sure to become a favorite.