Irresistibly Smoky Chipotle Chicken Soup You’ll Crave for Dinner
This Smoky Chipotle Chicken Soup combines tender chicken, sweet corn, and smoky chipotle peppers for a comforting dinner.
Servings: 6 servings
Calories: 400kcal
Equipment
- Dutch oven
Ingredients
For the Soup Base
- 4 cups Shredded Cooked Chicken Using rotisserie chicken can save you time.
- 2 tablespoons Chipotle Peppers in Adobo Sauce Adjust the amount for milder flavor.
- 1 medium Onion (diced) Sautéed for sweetness.
- 4 cloves Garlic (minced) Enhances flavor.
- 1 can Canned Corn Frozen corn works as well.
- 1 can Pinto Beans (canned, drained, and rinsed) Can swap for black or white beans.
- 1 can Fire-Roasted Tomatoes (canned) Adds acidity.
- 4 cups Chicken Broth Vegetable broth can be used for vegetarian option.
For the Creaminess
- 1 cup Heavy Cream Use coconut milk for dairy-free.
For Flavor and Seasoning
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- to taste Salt
- to taste Pepper
- 2 tablespoons Lime Juice Brightens flavors.
For Garnishing
- 1/2 cup Queso Fresco (crumbled) Tangy texture.
- 1/4 cup Fresh Cilantro (chopped) Adds freshness.
- 1 Lime Wedges For serving.
Instructions
Cooking Instructions
- In a Dutch oven, heat olive oil or butter over medium heat. Add diced onions and minced garlic, sautéing until softened and fragrant (about 3-5 minutes).
- Incorporate chopped chipotle peppers, ground cumin, and smoked paprika; sauté for an additional minute to bloom the spices.
- Pour in chicken broth, fire-roasted tomatoes, corn, and pinto beans. Stir and bring to a gentle simmer.
- Stir in shredded cooked chicken and let it simmer for 15-20 minutes.
- Lower the heat, mix in heavy cream, warming through without boiling for about 5 minutes.
- Add salt, pepper, and lime juice to taste.
- Serve hot, garnishing with queso fresco, fresh cilantro, and lime wedges.
Notes
Adjust spice levels to your preference; for a creamy texture without dairy, use coconut milk. This soup can be made ahead and is freezer-friendly.