If you like a little kick to your dish, this Spicy Chicken Soup is for you! Rely on convenience items such as chopped cooked chicken, canned chicken broth and canned veggies to make this super-quick soup. Baked tortilla chips and a garden salad are excellent accompaniments.
1 (7-ounce) can chipotle chiles in adobo sauce
1 teaspoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped green onions
1 tablespoon bottled minced garlic
1 teaspoon ground cumin
2 cups chopped cooked chicken breast strips (such as Louis Rich; about 12 ounces)
1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained (such as Del Monte)
1 (11-ounce) can whole-kernel corn with sweet peppers, drained
How to Make It
Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.
Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.
I could not believe how easy this soup was to make
Full of flavor and just enough spice
I added some ditalini pasta to it and used
Pre cooked packaged chicken add a salad
and some bread, and dinner is ready.
By far the best soup I've ever made in 35 years of cooking for family. Made no changes except adding chicken last minute so it wouldn't get tough and rubbery. I would recommend for anyone who doesn't like spicy-hot (and it is) that you remove some of the seeds from chipotle. BTW the chipotle in adobo sauce is best found in Mexican-type grocery--my local supermarkets did not have it.
Love this soup! I keep most of the items on hand to make it, so if I need a fast, satisfying dinner, this can be ready in a flash. It tastes like it cooked all day! I often make it with the leftovers from a grocery rotisserie chicken. I also store the extra chipotle peppers in the freezer, and there is an added bonus by doing this. It's not wasteful, and the frozen chipotle peppers are much easier to dice!
I first found this recipe in the Cooking Light Magazine 10 years ago, and it is one of our family favorite soups. It is delicious, and flavorful without it being too spicy. Now that my kids are older I add more chile's to it, and I do also add regular white onions when sauting the vegetables.
We double and sometimes triple the recipe when we make it, because we will eat it for days! The flavors blend even better the longer we have it.
Loved this, hubby too! I subbed black beans for corn and did not have rotel tomatoes so I adjusted the smoky sauce from the chili peppers adding until the taste was delish!! Of course I used regular stewed tomatoes also I used red and orange bell peppers in place of green and I had mesquite frozen precooked chicken breasts that I used in this dish as well as on side of Tortilla Pie on whole wheat tortillas. Will make again!!
Super super easy recipes and delicious. I added a can of black beans drained and rinsed because I had it on hand. I also bought the pre-chopped onion and pepper to make the recipe even easier. Next time, i will add two of the chipotle peppers because I like things spicy. Great for a weeknight meal on a cold night. I brought the leftovers for lunch.
This was a huge hit! I used three large cans of chicken breast for the chicken, and used chopped Anaheim chili instead of bell pepper. Fast, cheap and easy. Served with sour cream, grated cheese and chopped avocado topping and warm tortillas on the side. Husband went crazy for it. Will DEFINITELY make again!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!