Description
A comforting and flavorful creamy soup with tender chicken and a smoky chipotle kick, perfect for chilly evenings.
Ingredients
Scale
- 1 lb boneless chicken breast, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes
- 1 can (4 oz) chipotle peppers in adobo sauce
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat a little oil over medium heat. Add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Add the diced chicken to the pot. Season with salt, pepper, cumin, and paprika. Cook until the chicken is browned on all sides.
- Pour in the chicken broth and add the diced tomatoes along with the chipotle peppers. Stir everything together, then bring to a boil.
- Reduce the heat and let the soup simmer for about 15 minutes. For a creamier texture, use an immersion blender and blend until smooth (or blend half the soup in a regular blender and return it to the pot).
- Reduce the heat to low and stir in the heavy cream. Taste and adjust the seasoning if necessary. Simmer for another 5 minutes.
- Ladle the soup into bowls and garnish with fresh cilantro before serving.
Notes
This soup freezes well; just leave out the heavy cream if planning to freeze.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg