Smoky and spicy with tangy hints of citrus and creamy bites avocado, this recipe for Chipotle Lime Soup with Shredded Chicken hits all the marks! Gluten free and freezer friendly.
One of my favourite ways to add flavour to my cooking is by adding a little heat. Chipotle is nice because instead of setting your mouth ablaze, it simply adds smokiness with just the slightest touch of fire.
The key is combining a little creaminess to the picture and that comes in the form of avocado.
CHIPOTLE LIME SOUP WITH SHREDDED CHICKEN
The main component in the Chipotle Lime Soup with Shredded Chicken is obviously the chipotle.
I usually buy the tin of chipotle in adobo sauce. I don’t use it all but the rest that I don’t use in this soup I will transfer to a little air tight container, glass container.
HOW TO MAKE CHIPOTLE LIME SOUP WITH SHREDDED CHICKEN – STEP BY STEP
I use whatever veggies I have in my crisper for soups.
Things like leftover half peppers and celery on it’s last legs make for a delicious broth.
Sautéing your veggies with the chipotle peppers allows them to soak up all the smoky goodness.
To make this soup even easier, just toss the chicken breasts into the soup whole to cook. The chicken will poach in the liquid and will absorb the essence of your veggies and the chipotle peppers.
It also makes your chicken tender and juicy.
When the soup is ready the chicken can be simply shredded with a couple of forks and stirred back in.
Finish it off with a squeeze of fresh lime and it. is. on!
I may have added more hot sauce because I’m crazy like that. I actually got a bit too crazy and added so much extra hot sauce that beads of sweat kind of broke out on my forehead!
Avocado to the rescue. It added just the right amount of creaminess to balance my over zealous hot sauce action. If you have some avocado, toss it in!
I enjoy this soup the next day warmed up with some cooked brown rice. It is a great lunch.
I love cooking once/eating twice meals, don’t you? 🙂
*Originally posted May 22, 2014. Updated September 19, 2018*
- 2 tbsp olive oil
- ½ medium onion chopped
- 2 celery stalks chopped
- 1 bell pepper chopped
- 2 chipotle peppers in adobo, chopped
- 3 garlic cloves minced
- 2 chicken breasts
- 6 cups broth
- 1 tbsp tomato paste
- ½ tbsp cumin
- ½ lime juiced
- ¼ cup fresh parsley chopped
- 1 medium avocado chopped
- Heat the oil over medium heat then add the onion, celery and red pepper. Sauté the veggies until softened, about 5 minutes. Stir in the garlic and chipotle peppers
- Add the remaining ingredients, except the avocado, lime and parsley. Bring to a boil
- Reduce the heat and simmer for an hour
- Remove the chicken from the pot and shred it with two forks. Return the chicken to the pot and stir in the lime juice and parsley
- Top each bowl with the fresh chopped avocado