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Chipotle Chicken Soup

A comforting and flavorful soup featuring tender chicken, spices, vegetables, and beans, perfect for busy families and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons unsalted butter Adds richness and flavor to the soup.
  • 1 medium yellow onion, diced Provides a sweet and aromatic base.
  • 1 medium red bell pepper, diced Contributes sweetness and color.
  • 2 stalks celery, chopped Adds crunch and depth to the flavor profile.
  • 3 cloves garlic, minced Infuses the soup with a pungent, savory aroma.
Spices and Seasonings
  • 2 each chipotle peppers in adobo, chopped Delivers a smoky heat that elevates the dish.
  • 1 teaspoon ground cumin Adds earthy warmth and depth.
  • 1 teaspoon smoked paprika Provides a rich, smoky flavor.
  • 1 teaspoon ground oregano Lends a hint of herbaceous flavor.
  • 1 teaspoon chili powder Enhances the overall warmth of the dish.
  • 1 teaspoon kosher salt Essential for bringing out all flavors.
Main Ingredients
  • 6 cups low-sodium chicken broth Serves as the flavorful base for the soup.
  • 1 cup tomato sauce Adds acidity and a comforting tomato flavor.
  • 1 can black beans, rinsed and drained Boosts protein and adds a creamy texture.
  • 1.5 pounds boneless skinless chicken breasts or thighs Rich in protein and the main ingredient.
  • 1 cup frozen corn Sweet and crunchy; complements the beans.
Finishing Ingredients
  • 2 tablespoons fresh lime juice Brightens the dish with a zesty touch.
  • to taste Toppings: cilantro, avocado, tortilla strips, shredded Mexican blend cheese, queso fresco Added for garnish and extra flavor.

Method
 

Preparation
  1. In a Dutch oven, melt the butter over medium-high heat.
  2. Stir in diced onion, bell pepper, and chopped celery; cook until softened, about 7 minutes.
  3. Add minced garlic, chipotle peppers, adobo sauce, cumin, paprika, oregano, chili powder, and salt; cook for 1 minute until fragrant.
Cooking
  1. Pour in the chicken broth and tomato sauce; bring to a simmer.
  2. Add the chicken, return to a simmer, partially cover, and reduce heat to low; let simmer for 10 to 12 minutes until the chicken reaches 165°F.
  3. Transfer the cooked chicken to a bowl; once cool, shred using two forks or dice into bite-sized pieces.
  4. Return the shredded chicken to the pot along with rinsed black beans and thawed corn.
  5. If desired, add additional chicken broth for a thinner soup; let it simmer for 10 minutes to marry flavors.
  6. Stir in fresh lime juice and adjust seasoning with salt and pepper.
Serving
  1. Serve hot, topped with cilantro, avocado, tortilla strips, cheese, or queso fresco.

Notes

Prepare your ingredients ahead of time for a quicker cooking process. This soup holds up well for meal prep.